Bring a small pot of water to a boil and blanch the snap peas and asparagus until bright green and just tender, then transfer to cold water to stop cooking

In a bowl, whisk together Greek yogurt, dill, parsley, lemon juice, olive oil, garlic, and salt until smooth and creamy

Taste the dressing and adjust with more lemon juice or salt if needed for balance

Place the cooked farro in a serving bowl as the base layer

Arrange the blanched vegetables, beans, and sliced radishes over the farro

Drizzle the green goddess dressing generously over the top

Sprinkle pumpkin seeds for crunch and serve immediately