Wash and thoroughly dry mixed greens and romaine. Tear larger romaine leaves into bite-sized pieces. Place mixed greens and chopped romaine in a large salad bowl.

Dice vegetables

Peel (if desired) and halve the English cucumber lengthwise, scoop seeds if very watery, then slice into half-moons to equal about 1/2 cup. Dice the tomato into 1/2-inch pieces until you have 1 cup. Core and dice the red bell pepper to yield 1/2 cup. Thinly slice the watermelon radish into rounds then halve or quarter the rounds to yield 1/2 cup. Thinly slice the red onion and separate into rings for 1/4 cup.

Add beans, olives, and cheese

Drain and rinse 1 cup canned chickpeas; pat dry and add to the bowl. Add 1/2 cup pitted, halved olives and 3/4 cup crumbled feta.

Combine gently

Toss the prepared vegetables, chickpeas, olives, and feta with the greens gently to combine, taking care not to bruise delicate leaves. Keep the salad chilled briefly while you finish the dressing (optional).

Lemon-Parsley Vinaigrette

Mix dressing

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1/2 teaspoon honey (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk to blend.

Emulsify

Slowly pour or stream 1/4 cup extra-virgin olive oil into the lemon mixture while whisking continuously (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Stir in 2 tablespoons finely chopped fresh parsley.

Adjust seasoning

Taste and adjust salt, pepper, or lemon to your preference. If it's too tart, add an additional 1/4 teaspoon honey or a pinch more olive oil.

Dress the salad

Just before serving, drizzle about half of the vinaigrette over the salad (roughly 2 to 3 tablespoons) and gently toss to coat. Add more dressing as needed to taste, but avoid overdressing—reserve leftover dressing for serving.