Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
1 ea Romain heart, quartered and sliced, 15 oz Chickpeas, rinsed, 1 ea English cucumber, halved and diced, 1/2 cup Green olives, diced, 2 ea Green onions, sliced
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper and whisk well.
6 Tbsp Olive oil, 2 Tbsp Red wine vinegar, 1 Tbsp Capers, 1 Tbsp Shallots, minced, 1/4 tsp Dijon mustard
Pour enough dressing over the salad to moisten; toss well.
Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
1 ea Avocado, diced, 3/4 cup Feta cheese, crumbled, 1/4 cup Fresh basil, chopped, 2 cups Croutons