Mince the Garlic (2 clove).
Drain and rinse the Canned Chickpeas (15.5 ounce).
Combine in a small bowl with Olive Oil (1 tablespoon), juice of one Salt (1/2 teaspoon), minced garlic, Crushed Red Pepper Flakes (1/4 teaspoon), Dried Basil (1 teaspoon) and Lemon (1). Stir and place in the fridge to marinate while you prepare the rest of the salad.
Preheat the oven to 375 degrees F (190 degrees C).
Slice the Bread (2 cup) into cubes.
Toss the bread with Olive Oil (1 tablespoon) and a bit of salt and pepper to taste. Bake for 10 minutes, or until the croutons are crispy and golden.
Slice the ends off the Radish (5) and Persian Cucumber (2).
Use a mandolin to thinly slice the radishes, cucumber, and Sweet Onion (1/2). Set aside on paper towels to drain.
Wash and dry the torn Romaine Lettuce (1 head).
In a salad bowl, toss the sliced radishes, cucumbers, onions, lettuces, Balsamic Vinegar (2 tablespoon) and Olive Oil (1 tablespoon). Season with salt and pepper to taste. Divide into bowls and top with marinated chickpeas, Crumbled Feta Cheese (1/2 cup) and croutons. Serve and enjoy!