Directions

1. To make the dressing, combine Greek yogurt, spinach, tarragon, mint, mayonnaise, lemon juice, lemon zest and garlic in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute; season with salt and pepper, to taste. Set aside.
2. Cook farro according to package instructions; set aside.
3. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
4. Place garbanzo beans in a single layer on the baking sheet. Place into oven and bake for 20 minutes. Remove from oven; add olive oil and chili lime seasoning. Gently toss to combine. Place into oven and bake until crisp and dry, an additional 15-17 minutes. Turn off oven and open door slightly; cool completely in oven for 1 hour.
5. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and cutting the eggs in half lengthwise.
6. Place broccolini and green beans in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 2-3 minutes; drain well.
7. Divide farro into bowls. Top with garbanzo beans, eggs, broccoli, green beans, spinach, cucumber and avocado.
8. Serve with dressing.