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In a medium bowl, whisk together lemon juice and olive oil with parsley, mint, dill, salt and pepper.
Add cucumber and toss, then spoon cucumber into a separate bowl, leaving the herb mixture behind.
Next, add the garbanzo beans to the herb mixture, toss to coat and set aside.
To assemble, place ½ cup cooked grains in each of the 4 serving bowls.
Add spring mix to bowls, then top with cucumbers, garbanzo beans, avocados, beets, olives and pine nuts.
Tuck a wedge of lemon into each bowl and serve.