Add lentils to a pot with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 18–20 minutes until tender but not mushy. Drain and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and carrots and sauté for 6–8 minutes until softened.

Stir in garlic, cumin, smoked paprika, coriander, and cinnamon. Cook for 1 minute until fragrant.

Add the cooked lentils and chickpeas to the skillet and stir gently to combine. Warm through for 2–3 minutes. Season with salt and pepper, then remove from heat.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper.

Pour the dressing over the warm salad and toss gently. Garnish with fresh parsley and serve.