You can serve this as a side dish; it is great for potlucks. Or, mix this salad with your favorite lettuce for a heartier salad. Serve with pita toasts (page 272).
Steam or boil diced carrots until tender, about 5 minutes, drain and set aside. Rinse garbanzo beans in cold water and drain. Mix beans, carrots, red onions, green olives, red pepper flakes, and parsley together in a salad bowl. Mix oil (if using) with vinegar, red pepper flakes, garlic salt and pepper in a separate bowl and then pour over the vegetables and toss. Chill well before serving.