In a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss gently to mix the ingredients evenly.

Cooking the Protein

Cook the Chicken

Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes, then slice it into strips.

Prepare the Chickpeas

If using canned chickpeas, rinse and drain them. If using dried chickpeas, soak them overnight and cook them until tender. Add the chickpeas to the salad base.

Making the Dressing

Mix the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Final Assembly

Assemble the Salad

Add the grilled chicken strips and chickpeas to the salad base. Drizzle the dressing over the top and toss gently to combine.

Add Toppings

Slice the avocado and arrange it on top of the salad. Sprinkle with feta cheese and pumpkin seeds before serving.