Preheat a toaster oven or regular oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 minutes or until well toasted. Set aside to cool.

In a large mixing bowl, combine the romaine pieces, chickpeas, cucumber, olives, and scallions.

In a small bowl, whisk together the olive oil, red wine vinegar, capers, shallots, mustard, honey, kosher salt, and freshly ground black pepper until well combined.

Pour enough dressing over the salad to moisten and toss well. Gently fold in the avocado, feta, and herbs, adding more dressing to taste.

Top the salad with croutons and a generous sprinkle of fresh herbs before serving.