Wash and thoroughly dry all vegetables using a salad spinner. Chop cherry tomatoes in half, dice cucumber into bite-sized pieces, thinly slice red onion, and dice bell pepper. Pat everything dry with paper towels if needed to remove excess moisture.

If using raw chicken breasts, grill or bake them first. For baking, preheat oven to 375°F and cook for 25-30 minutes until internal temperature reaches 165°F. For grilling, cook over medium-high heat for 6-7 minutes per side. Let cool completely before dicing into bite-sized cubes.

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

Top each container with diced chicken, chickpeas, crumbled feta cheese, and sunflower seeds. Keep layers separate.

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

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