Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

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1 large or 2 medium shallots, thinly sliced

3 tablespoons red wine vinegar

1 garlic clove, finely chopped

1/4 teaspoon coarse sea salt or kosher salt, plus more for serving

2 (15-ounce) cans chickpeas, drained

1 large carrot, peeled and coarsely grated

1/2 cup chopped flat-leaf parsley

1/3 cup extra-virgin olive oil

Freshly ground black pepper