Wash the carrots thoroughly. Mix soy sauce, oil and paprika and place in a freezer bag. Add the carrots, mix and chill for about 1 hour.
Add carrots from the marinade. Put carrots, marinade and 3 tablespoons of water into a greased casserole dish and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Turn carrots occasionally and sprinkle with herbs about 3 minutes before the end of cooking time.
Put the chick peas in a sieve, rinse briefly under cold water and drain well. Peel and finely chop the onion. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Coarsely puree 1/3 of the chickpeas and cream. Mix chick peas, chick pea puree and 2/3 of the tomato cubes and season with salt, pepper and a little vinegar.
Wash and clean the salad, cut in half lengthwise and cut into strips. Remove carrots from the oven. Put rolls on a baking tray and bake at the same temperature for 5-8 minutes.
Cut the roll lengthwise. Spread 2/3 of the salad on the rolls. Place one carrot on each roll. Add the chickpeas, remaining lettuce and cucumber slices and sprinkle with diced tomatoes and fried onions. Serve immediately.