Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Trim and thinly slice the fennel bulb, cucumber, radishes and scallions. Place the washed greens in a large mixing bowl and add sliced fennel, cucumber, radishes and scallions. Toss gently to combine.

Protein & Extras

Prepare chickpeas and nuts

Pat the drained chickpeas dry with paper towels to remove excess moisture. If you prefer them warmed and slightly crisp, heat 1 teaspoon olive oil in a small skillet over medium heat, add chickpeas and toast 4–5 minutes until just golden, shaking the pan occasionally; let cool slightly. Toast walnuts or almonds in the same dry skillet over medium heat 2–3 minutes until fragrant (watch carefully). Add the chickpeas, toasted nuts and lemon zest to the bowl with the greens and vegetables.

Add cheese (optional)

Crumble feta or shave ricotta salata and scatter over the salad if using.

Dressing

Make the dressing

In a small bowl or jar combine the lemon juice, Dijon mustard, honey/maple syrup, minced shallot, and sea salt. Whisk while slowly streaming in the 3 tablespoons of extra-virgin olive oil until the dressing emulsifies. Taste and adjust seasoning with additional salt, pepper or a splash more lemon juice as desired.

If you used warmed chickpeas, let them cool 1–2 minutes before adding so they don't wilt the greens too much when tossed with the dressing.

Assemble & Finish

Pour about two-thirds of the dressing over the salad bowl and toss gently but thoroughly to coat all ingredients. Add more dressing to taste (reserve any leftover dressing in the refrigerator for up to 3 days).

Transfer salad to a serving dish or portion into plates. Sprinkle toasted nuts, any remaining chickpeas, crumbled cheese and chopped fresh herbs on top. Finish with a light drizzle (about 1 teaspoon) of extra-virgin olive oil if desired and a few grinds of black pepper.