Mash the chickpeas with a fork or potato masher in a small mixing bowl. Add the remaining ingredients and stir to combine to make the chickpea salad.
To make the vinaigrette, add all of the ingredients to a small bowl and whisk to combine.
In each 32-ounce mason jar, layer from bottom to top: 1⁄4 cup vinaigrette, 1⁄4 of the chickpea salad, 1⁄4 of the chopped cucumber, 1⁄4 cup dried tart cherries, 2 tablespoons sunflower seeds, and fill the rest of the jar with spring mix lettuce.
Screw on the lid and store in the refrigerator. When ready to eat, unscrew the lid and transfer to a plate.
Mason jars store well in fridge up to 3 days.