Preheat oven to 375°.
Cook farro over stovetop according to package instructions.
While farro is cooking, drain and rinse chickpeas and then pat them dry with a towel or paper towels, trying to remove as much moisture as possible.
Pour them in a bowl and add 1 tablespoon olive oil, paprika and lemon pepper; stir to combine
Place chickpeas on a baking sheet, add a bit more paprika and lemon pepper plus salt and pepper and then place on the lower shelf in your oven. Roast until chickpeas are crispy, around 30-35 minutes.
Next, place carrots on a separate baking sheet, drizzle with olive oil, tarragon, salt and pepper and place them in the oven. Roast carrots until soft, approximately 25-35 minutes.
While farro, chickpeas, and carrots are cooking, make the sauce by combining yogurt, lemon zest and juice and tarragon in a bowl; set aside.
Once farro is cooked, add spinach to the saucepan and stir until spinach is soft. You may need to add 1 tablespoon olive oil.
Place farro on a plate and top it with the roasted carrots, yogurt sauce and chickpeas.