Wash and thoroughly dry all vegetables. Chop cherry tomatoes in half, dice cucumber, thinly slice red onion, and dice bell pepper. Pat everything dry with paper towels if needed.

Grill or bake chicken breasts until cooked through (internal temperature reaches 165°F). Let cool completely before dicing.

In four glass meal prep containers, layer ingredients starting with mixed greens, followed by cucumber, bell pepper, cherry tomatoes, and red onion.

Top each container with diced chicken, chickpeas, crumbled feta cheese, and sunflower seeds. Do not toss yet.

In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper. Divide dressing into four small containers.

When ready to serve, pour dressing over salad portion and toss well. Let sit for 2-3 minutes before eating.