Combine the greens, chickpeas, radishes and cucumber in a large bowl. Toss lightly to combine.
For the dressing, combine all ingredients except for the water in a blender, and puree until smooth. Add water to thin the dressing to the desired consistency. Adjust seasonings to taste.
To serve, portion the mixed salad onto 2 plates, and top with egg slices. Drizzle with dressing.
Notes
Any leftover dressing will keep for up to 3 days in a jar in the refrigerator.
It makes a delicious vegetable dip too!