Prepare the vegetables: finely shred the cabbage, grate the carrot, and slice the red onion.
In a large mixing bowl, combine the prepared cabbage, chickpeas, grated carrot, red onion, and chopped parsley.
In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined.
Pour the dressing over the salad mixture and toss until everything is evenly coated.
Taste the salad and adjust seasoning as needed; add more salt, pepper, or vinegar if required.
Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature, optionally garnished with additional parsley or chickpeas on top.
