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.
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!)