Rustic Bread and Chickpea Salad with Feta and Avocado

1. Toast the Bread

Preheat your oven to 375°F (190°C). Spread the diced bread evenly on a sheet pan, drizzle generously with olive oil, and season with a pinch of kosher salt and a grind of black pepper. Toss the bread to ensure each piece is coated, then spread them out in a single layer. Transfer the sheet pan to the oven and toast the bread for about 10 to 12 minutes, or until the cubes are well-toasted and golden brown.

2. Prepare the Salad Base

While the bread toasts, take a large mixing bowl and combine the chopped romaine heart, rinsed chickpeas, diced cucumber, roughly chopped green olives, and thinly sliced scallions.

3. Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, drained capers, minced shallots, Dijon mustard, kosher salt, and black pepper.

4. Dress the Salad

Pour the prepared dressing over the salad base in the large mixing bowl. Toss everything together thoroughly to ensure that the dressing is evenly distributed.

5. Add Final Ingredients

Gently fold in the diced avocado and crumbled feta cheese, along with the chopped fresh herbs. Give the salad one last gentle toss to combine.

6. Serve

Transfer the salad to a serving platter or bowl, and top it with the freshly toasted croutons and a sprinkle of extra fresh herbs for a final touch. Serve immediately.