Directions:

Lemon-honey vinaigrette:
Combine all ingredients in a jar or bowl then shake or whisk to combine. Taste and adjust seasonings if necessary.

Preheat oven to 350 degrees F. Drain garbanzo beans then rinse and pat dry with a towel -- the dryer the better! Pour onto a baking sheet then add extra virgin olive oil and cumin, tossing with your hands to coat. Bake for 35-40 minutes, stirring halfway through, until caramel in color. Beans will continue crisping as they cool. Sprinkle with salt then set aside to cool completely.
--Make ahead! Simply cool completely before storing in an airtight container.

Place eggs in a saucepan then cover with cold water 1-inch above the tops. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain the eggs then plunge into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then slice.
--Make ahead! Peel the eggs and store in the refrigerator whole, and then slice before serving.

Brush chicken breasts on both sides with extra virgin olive oil then season with salt and pepper. Saute in a skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Cool for 10 minutes, then thinly slice.
--Make ahead! Cool and refrigerate, and then slice before serving.

Divide spinach between four bowls then top each with 1/4 of the cooked chicken, 1 sliced hard-boiled egg, 1/4 cup crispy baked garbanzo beans, 2 tablespoons each of pistachios and dried cranberries, and 1 oz. crumbled goat cheese. Pour dressing over salads and serve.