Heat oven to 375 degrees.
Place eggs in small saucepan and add water to cover by 1 inch. Heat to boiling, then let stand covered 15 minutes. Drain and cool in cold water.
Meanwhile, place bread on cookie sheet and brush 2 T. oil over both sides of bread. Bake, turning once, until golden brown, about 12 minutes. Let cool, then cut into triangles.
Drain artichoke hearts and tuna. Rinse chick peas and pat dry. Scrub yellow squash and zucchini, then cut into matchsticks. Stem and seed bell pepper and cut into thin strips.
Line large platter with romaine leaves. Arrange artichokes, tuna, chick peas, squashes, and bell pepper on romaine.
Rinse anchovies, pat dry, and chop fine. Chop sun-dried tomatoes. Mince enough parsley to measure 2 T. Combine anchovies, tomatoes, and parsley in mixing bowl. Whisk in remaining 6 T. oil, the lemon juice, salt, and pepper. Drizzle dressing over salad.
Peel and quarter hard-cooked eggs. Garnish salad with eggs and olives.
Serve salad with croutons.
Note: To arrange the salad on the platter, I do a pinwheel effect. I put the tuna in the center, surrounded alternately by chick peas, and artichokes. I then make spokes of squash & zucchini strips alternating with pepper strips, with eggs stuffed in between. I then sprinkle the olives over the top.