Heat oil in saucepan over medium heat. Add onion, salt, caraway, cumin, curry, and pepper; sauté 5 to 7 minutes, or until onion is translucent. Add chickpeas; cook 2 minutes more. Stir in lemon juice and 1/4 cup water, cover, and reduce heat to medium-low. Simmer 5 minutes. Remove from heat, and stir in parsley. Cool to room temperature.