Greek Farro and Chickpea Salad with Herbed Yogurt

Ingredients (18)

• 1 cup farro, rinsed
• 1 tablespoon olive oil
• 2 garlic cloves, pressed or minced
• 1/2 teaspoon fine-grain sea salt
• 1 1/4 cups plain Greek yogurt
• 1 1/2 tablespoon lightly packed fresh mint, torn into pieces
• 1 1/2 tablespoon lightly packed fresh dill, roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1/8 teaspoon salt
• 5 ounces mixed greens
• 1 pint cherry tomatoes, sliced into rounds
• 1 cucumber, sliced into thin rounds
• 1/2 small red onion, chopped and then rinsed under water to mellow the flavor
• 15 pitted Kalamata olives, sliced into rounds
• 2 cups cooked chickpeas (or one 14-ounce can, rinsed and drained)
• 1 avocado, sliced into strips
• Lemon wedges