Prep the veggies: Chop the cucumber, tomatoes, bell pepper, and red onion into small, bite-size pieces. Shred or thinly slice the lettuce. Dice the avocado just before serving so it stays green.

Make the lemon-herb yogurt dressing: In a bowl, whisk 3/4 cup Greek yogurt, 2 tablespoons olive oil, juice of 1/2 lemon, 1 teaspoon Dijon, 1/2 teaspoon honey, 1 small grated garlic clove, 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped mint, 1/4 teaspoon salt, and a few grinds of pepper. Thin with a splash of water until pourable.

Season the chickpeas: In a separate bowl, toss chickpeas with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, a pinch of salt, and a squeeze of lime. Lightly mash about one-third of them with a fork for extra texture.

Choose your protein: Drain tuna and flake it; or shred rotisserie chicken; or cube pressed tofu and toss with a little olive oil, lemon, salt, and pepper. Keep it simple—the dressing adds plenty of flavor.

Prep the grain (if using): If you have cooked quinoa or farro, fluff it with a fork. Season with a drizzle of olive oil, a pinch of salt, and a splash of red wine vinegar to brighten it.

Build the base: In a large bowl or platter, combine lettuce, cucumber, tomatoes, bell pepper, and red onion. Add chopped parsley and mint to taste. Season with a pinch of salt and a small drizzle of olive oil. Toss gently.

Add the hearty elements: Scatter the chickpeas over the veggies. Add the grain, if using, and your chosen protein. Gently fold to distribute without crushing.

Dress it up: Spoon the lemon-herb yogurt dressing over the salad just before serving. Toss lightly to coat. Add avocado cubes, then toss once more very gently.

Finish with toppings: Sprinkle with crumbled feta, olives, and toasted seeds or almonds for extra crunch and richness. Taste and adjust salt, pepper, or lemon as needed.

Serve chilled: This is best slightly cold. If you prepped ahead, chill for 15–20 minutes before serving and dress right before eating.