1. Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper. Thinly slice 5 medium carrots (about 1/8-inch thick) and place in a medium bowl with 1 15.5 oz. can reduced-sodium chickpeas (rinsed, drained, and patted dry). Toss with 1 Tbs. olive oil, 1 Tbs. Moroccan spice rub, 1/2 tsp. each kosher salt and pepper. Divide between the two prepared sheet pans. Bake until the carrots are lightly browned and tender and the chickpeas have started to split, about 20 to 25 minutes, stirring and rotating pans halfway through.
2. Whisk together 1 cup plain whole-milk yogurt, 1 tsp. lemon juice, 1 small minced garlic clove, 1 Tbs. finely chopped cilantro, and the remaining spice rub in a small bowl. Heat a lightly oiled nonstick skillet over medium heat and crack in 4 eggs. Cook until the whites start to turn opaque, then reduce the heat to low and cover. Continue cooking until the whites are set but the yolks are still runny (or however you like them!), about 3 minutes.
3. Serve the fried eggs, carrots, and chickpeas over 3 cups cooked whole grains (such as wheatberries), divided among 4 bowls. Drizzle with the cilantro yogurt sauce.