Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the salmon on the sheet pan, skin-side down, and season with salt and pepper. Bake for 16-20 minutes, until the salmon flakes easily with a fork.

Meanwhile, make the dressing by whisking together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper. Set aside.

Lightly spray a small skillet with cooking spray and heat over medium heat. Add the chickpeas and cook for 2-3 minutes, until heated through. Stir in the cumin and a pinch of salt, and cook for 1 minute more.

In a bowl, toss the chickpeas with the greens. Top with the salmon and drizzle with the dressing. Serve.

Meal Prep Tip: Store the salmon, cumin-spiced chickpeas, dressing, and greens separately in airtight containers in the refrigerator. Assemble just before eating for the best texture and freshness.