Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Place the greens in a large salad bowl. Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, and shred the carrots (or use pre-shredded). Add all prepared vegetables to the bowl and toss gently to combine.

Protein & Extras

Prepare chickpeas and toppings

Drain and rinse the canned chickpeas well, then pat dry with a paper towel. If you prefer a warm or slightly crisp texture, spread chickpeas on a baking sheet, toss with a teaspoon of olive oil and a pinch of salt, and roast at 400°F (200°C) for 10–12 minutes until slightly golden — allow to cool. Add the chickpeas to the salad bowl along with crumbled feta and toasted sunflower seeds.

Herbs & Aromatics

Chop the parsley and optional mint finely and sprinkle them over the salad. Toss gently to distribute the herbs evenly through the greens and vegetables.

Simple Vinaigrette

Make the dressing

In a small bowl or jar, combine the lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk or shake briefly to blend. Slowly drizzle in the olive oil while whisking continuously (or add to the jar and shake vigorously) until the dressing emulsifies. Season with salt and black pepper and taste, adjusting acidity or sweetness as needed.

Dress the salad

Just before serving, pour about two-thirds of the vinaigrette over the salad (reserve the rest for guests or later use). Toss the salad gently but thoroughly to coat all components. Sprinkle additional feta or sunflower seeds on top if desired, and serve immediately.