Cut the carrot green shorter, wash the carrots well and put them in a freezer bag. Mix soy sauce, 1 tbsp. oil and 1⁄2 tsp. paprika, add to the carrots, mix. Chill for about 1 hour.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Put pickled carrots with marinade and 3 tablespoons of water into an oiled casserole dish. Bake in a hot oven for 15-20 minutes. Turn occasionally. About 3 minutes before the end of the cooking time, sprinkle 1⁄2 tsp. each with thyme and oregano.
In the meantime, rinse the chickpeas in a sieve and drain them. Peel and finely chop the onion. Wash, quarter and seed the tomatoes. Finely dice the flesh. 1⁄3 Coarsely puree the chick peas and cream with a hand blender. Mix the purée with the rest of the chickpeas, onion and 2⁄3 tomato cubes. Season to taste with salt, pepper and vinegar.
Clean, wash, shake dry and cut the salad into strips. Take carrots out of the oven. Put the rolls on a baking tray and bake at the same temperature for about 5 minutes.
Cut the roll lengthwise. 2⁄3 Spread the salad on the rolls and place 1 carrot on each. Spread the chickpea mix, the remaining lettuce and cucumber slices on top. Sprinkle with remaining tomato cubes and roasted onions. Serve immediately.