Just that picture alone is enough to make me drool.

This recipe only takes about 45 minutes total from start to finish and can be eaten as a main meal, or as a side to a different main course. Here’s what you’ll need:

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:
1 can chickpeas/garbanzo beans, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon lemon pepper
1/4 teaspoon salt
2 pounds carrots, peeled (optional)
1 tablespoon olive oil
1 teaspoon dried tarragon
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper

FOR THE LEMON YOGURT SAUCE:
1/2 cup plain yogurt
Juice from 1 lemon
Zest from 1 lemon
1/2 teaspoon tarragon
1/4 teaspoon salt

The recipe is from Coffee and Crayons.com. Click here to see the full recipe and more mouthwatering pictures.