Greek Salad with Mustard-Yogurt Dressing

I'm cracking into the Dijon.  The meal plan calendar said "chickpea", and this happened.

This is really just a basic Greek salad with a new dressing.  Coarsely chopped veggies and vegetarian proteins.  I skipped the kalamatas because I'm kind of olived-out at the moment, but they are absolutely an appropriate garnish.  This is healthy and filling, even if you skip the pita side.

1 small head Romaine lettuce, or half a large one
1 lb Roma tomatoes (2-4 depending on size), large dice
1 cucumber, peeled and cut in chunks
1/2 red onion, sliced and cut in smaller chunks
1 can chickpeas, drained (or *2/3 C dry, soaked and simmered)
*1-1/2 C plain Greek yogurt
*1/2 C Dijon or grainy mustard
Olive oil for drizzling
*feta and/or olives for garnish, and pita wedges for serving

1.  Thoroughly wash Romaine and chop into manageable pieces.  Toss in a large bowl with tomatoes, onion, cucumber, and chickpeas.  Drizzle lightly with olive oil, toss again, and chill until ready to serve.

2.  For the dressing, combine mustard and yogurt until evenly mixed.  If desired, thin with milk.  Chill.

3.  To serve, portion salad into bowls.  Top with feta and olives.  Dressing can be drizzled on top if you thinned it, or served on the side as a dipping sauce.  Place a few wedges of pita bread on the side, if using.

Difficulty rating  π