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Home » Beans and Lentils » Oven Roasted Carrots + Chickpeas with Farro and Lemon Yogurt Sauce

Oven Roasted Carrots + Chickpeas with Farro and Lemon Yogurt Sauce

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 8, 2017
4.89 from 9 votes


Last Updated May 20, 2020 | 1 Comment

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Roasted carrots with sauce and chickpeas

Fresh, healthy and packed full of protein, enjoy these healthy Oven Roasted Carrots and Chickpeas with Farro as a delicious holiday side dish or as a complete meal.

Oven Roasted Carrots with Lemon Tahini Sauce

Life currently? My little family and I are headed up to the mountains for a Sunday afternoon spent in nature. Most weekends I am too busy or I have too much work to get away for an entire day; but the closer Octavian gets to four, the more I realize I have to start making time. I’m not always the best at this- I love what I do and I love my family and I want to do everything.

For this weekend, however, I cleared my Sunday (mostly) so we could go searching for lizards and bugs and birds up in Desolation Wilderness. Soon enough it will be winter and this beautiful spot up in the Sierras will be covered in snow (hopefully).

Carpe diem.

Anywho, the other afternoon my husband brought to my attention that we had four bags of carrots in our refrigerator,

“Hey, Love! Are you aware that we have FOUR bags of carrots in our fridge?”
“Umm, yea!” (I was not)
“Are you planning on making carrot soup or something?”
“Yea, something like that…”

I had no idea what I was planning. I just learned about all these carrots. Carrots are one of those things that I pick up nearly every time I go to the market even though they probably aren’t even on my list. Since my secret stash had been found by the big bad food police (my husband) I had to think fast and get them out of the house.

Well, thank goodness for one of my favorite bloggers, The Almond Eater, and her delicious recipe for roasted carrots with lemon yogurt sauce and farro. My carrot dilemma had been solved and I got to eat my fav grain farro.

Totally serious, though, this veggie packed dish is great as a meal, or as a side. And the leftovers are awesome.

oven-roasted carrots

diagonal photo of Oven Roasted Carrots and Chickpeas with Farro drizzled with Lemon Yogurt Sauce

Oven Roasted Carrots + Chickpeas with Farro and Lemon Yogurt Sauce

Oven Roasted Carrots + Chickpeas with Farro and Lemon Yogurt Sauce

4.89 from 9 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Fresh, healthy and packed full of protein, enjoy these healthy Oven Roasted Carrots and Chickpeas with Farro as a delicious holiday side dish or as a complete meal.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 14 minutes mins
Cook Time 40 minutes mins
Total Time 54 minutes mins
Course Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 609 kcal

Ingredients
 
 

  • 8.8 ounces quick cook farro - I used an entire package of Trader Joe's pre-cooked farro*
  • 3 cups fresh baby spinach - chopped
  • 1 tablespoon olive oil

FOR THE ROASTED CARROTS + CHICKPEAS:

  • 15 oz chickpeas/garbanzo beans - 1 can, drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon lemon pepper
  • ¼ teaspoon salt
  • 2 pounds carrots - peeled (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon dried tarragon
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper

FOR THE LEMON YOGURT SAUCE:

  • ½ cup plain yogurt
  • 1 lemon juiced
  • 1 lemon zested
  • ½ teaspoon tarragon
  • ¼ teaspoon salt
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Instructions
 

  • Preheat oven to 375 degrees F. and cook farro according to package instructions* When the farro is finished cooking, but still hot, stir in the fresh spinach with a drizzle of olive oil and cover. Allow the spinach to cook from the hot farro.
  • Drain and rinse chickpeas patting dry with a paper towel to remove as much water as possible (otherwise they will steam in the oven rather than get crispy). Transfer the chickpeas to a medium bowl and toss with the olive oil, paprika, cayenne pepper, lemon pepper and salt.
  • Transfer chickpeas to baking sheet and bake at 375 degrees for approximately 30-35 minutes, or until golden and crispy.
  • Meanwhile, prepare the carrots- on a large baking sheet toss the carrots with olive oil, dried tarragon, dried parsley, salt and pepper. Transfer baking sheet to the oven and bake for approximately 25-30 minutes, or until fork tender and browning at the edges.
  • Prepare the yogurt sauce- in a medium mixing bowl combine the plain yogurt, lemon juice, lemon zest, tarragon, and salt. Set aside until ready to use.
  • Remove the carrots and chickpeas from the oven.
  • To serve, place the farro and spinach on a large serving tray or bowl and top with the cooked crispy chickpeas, carrots and yogurt sauce. Garnish with additional lemon zest and fresh cracked pepper.

Jessica's Notes

Don't worry about cooking exactly 8.8 ounces, that's just the amount you see pictured. Also, I have not yet cooked anything other than quick-cook farro, which takes approximately 10 minutes. If you purchase a variety that is not quick-cook, total cooking time may be longer.
 
Recipe and styling inspired by The Almond Eater (one of my fav food bloggers!)

Nutritional Information

Calories: 609kcal | Carbohydrates: 103g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 638mg | Potassium: 1397mg | Fiber: 24g | Sugar: 18g | Vitamin A: 40265IU | Vitamin C: 26.2mg | Calcium: 213mg | Iron: 6.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword oven roasted carrots
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

194 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Robert Shipley says

    March 16, 2020 at 4:56 pm

    Thank you! I’m going buy the ingredients tonight

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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