For the Carrots:Scrub clean 1 lb of Rainbow Carrots. I like to leave them unpeeled and the tops on because it gives a little rustic charm. Pat them dry after cleaning well and toss in oil with cumin and minced garlic. Salt and pepper to taste. Roast on 425 degrees for 30 minutes until you can pierce with a fork at the thickest part. If you have 'skinny carrots' you may need to take them out earlier.
For the "Salad":Prepare 1 cup dry Farro or favorite whole grain such as barley, brown rice, etc. Once you have the prepared grain, in a saucepan combine the cooked grain with the can of drained chickpeas, butter, lemon juice. Toss on medium heat for a few minutes until the mixture is warm. Salt and pepper to taste.
Garnish:Make a bed on a large platter of the warm salad mixture and lay carrots on top. Whisk the Crème Fraiche (cut w/2 tablespoons of almond milk to make the drizzle happen). Drizzle the mixture over the carrots and top off with chopped fresh parsley and another squeeze of lemon!
Any favorite whole grain such as barley, brown rice, quinoa, will all work well in this dish. I have also tried this with whole wheat cous cous and it was a winner.