1. Prepare Your Protein: If using pre-cooked chicken, shred or dice it into bite-sized pieces. Rinse and drain your canned chickpeas thoroughly.

2. Cook and Cool Quinoa (if needed): If you don’t have pre-cooked quinoa, prepare it according to package directions and allow it to cool completely.

3. Chop Your Vegetables: Wash and prepare all your fresh vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chop your fresh parsley or cilantro.

4. Assemble the Salad Base: In a large mixing bowl, combine the mixed greens, shredded chicken, chickpeas, cooled quinoa, cherry tomatoes, diced cucumber, and sliced red onion.

5. Whisk the Vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper. Whisk vigorously until well combined and emulsified.

6. Dress and Toss: Pour the prepared lemon herb vinaigrette over the salad ingredients in the large bowl. Add the crumbled feta cheese and fresh herbs. Gently toss everything together until all ingredients are evenly coated with the dressing.

7. Serve Immediately or Meal Prep: Divide the salad into individual meal prep containers for easy grab-and-go lunches throughout the week, or serve immediately in large bowls.