Pour 2 tbsp olive oil into a skillet (I like cast iron best) and heat over medium high heat. Add 1 can (398 ml) chickpeas, rinsed and drained. Cook, in a single layer, stirring occasionally until golden and crispy, about 15 minutes. Using a slotted spoon, remove chickpeas to a paper towel lined plate. Pat with paper towels. Turn warm chickpeas into a bowl. Sprinkle with freshly ground pepper. Coarsely chop one carrot. Thinly slice 1 large or two small radishes. Arrange 1 serving of blanched asparagus over a serving platter. Squeeze a wedge of lemon overtop. Scatter with sliced radishes and fried chickpeas. Sprinkle with carrot.
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