Chopped Salad with Chickpeas, Feta and Avocado

Name: Chopped Salad with Chickpeas, Feta and Avocado
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Optional: small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces); 6 tablespoons olive oil, plus more for drizzling; Kosher salt and black pepper; 2 romaine hearts; 1 (15 ounce) can chickpeas, rinsed; 1/2 cup dry chickpeas, cooked; 1 large English cucumber, halved lengthwise, seeded and diced; 1/2 cup pitted olives, roughly chopped (about 3 ounces); 3 scallions, thinly sliced; 2 tablespoons red wine vinegar; 1 tablespoon drained capers, roughly chopped; 1 shallot, minced; 1/4 teaspoon Dijon mustard; 1 firm-ripe avocado, halved, pitted and diced; 3/4 cup diced or crumbled feta cheese (about 4 ounces); 1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Ricardo @tallcook

Manhattan, New York, United States

This recipe by Lidey Heuck can be used as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

#vegetarian

Ricardo @tallcook

Manhattan, New York, United States

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Ingredients

30 minutes

4 servings

2 cupsOptional: small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoonsolive oil, plus more for drizzling
Kosher salt and black pepper
2romaine hearts
1 (15 ounce)can chickpeas, rinsed
1/2 cupdry chickpeas, cooked
1large English cucumber, halved lengthwise, seeded and diced
1/2 cuppitted olives, roughly chopped (about 3 ounces)
3scallions, thinly sliced
2 tablespoonsred wine vinegar
1 tablespoondrained capers, roughly chopped
1shallot, minced
1/4 teaspoonDijon mustard
1firm-ripe avocado, halved, pitted and diced
3/4 cupdiced or crumbled feta cheese (about 4 ounces)
1/4 cupchopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

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Steps

30 minutes

1

Optional: Heat the 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 to 12 minutes, until well toasted. Set aside to cool.
2

Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
3

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. 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.