Step 1 Place chickpeas, 1/3 cup of the lemon juice and garlic in a food processor; blend until mixture is almost smooth. Add ¼ cup water, gradually, until dip is smooth.
Step 2 Sprinkle seasoning onto both sides of chicken. Spray a large grill pan with cooking oil and set over high heat. Grill chicken, adding carrot for last 2 minutes, for 5–7 minutes, or until cooked through and carrot is tender.
Step 3 Meanwhile, bring a medium saucepan of water to the boil. Cook green beans for 1 minute, or until just tender. Refresh beans in cold water, then drain.
Step 4 Place carrot, beans and rocket in a large bowl. Add remaining lemon juice and toss lightly. 5 Serve chicken with grilled carrot salad and chickpea dip.