Chopped Salad With Chickpeas, Feta and Avocado

By Lidey Heuck

Published Sept. 18, 2020

Chopped Salad With Chickpeas, Feta and Avocado
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes
Rating
5(8,272)
Comments
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Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe 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.

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Ingredients

Yield:4 to 6 servings
  • 2cups small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
  • 6tablespoons olive oil, plus more for drizzling
  • Kosher salt and black pepper
  • 1romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
  • 1(15-ounce) can chickpeas, rinsed
  • 1medium (or ½ large) English cucumber, halved lengthwise, seeded and diced
  • ½cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
  • ⅓cup thinly sliced scallions (about 2 scallions)
  • 2tablespoons red wine vinegar
  • 1tablespoon drained capers, roughly chopped
  • 1tablespoon minced shallots
  • ¼teaspoon Dijon mustard
  • 1firm-ripe avocado, halved, pitted and diced
  • ¾cup diced or crumbled feta cheese (about 4 ounces)
  • ¼cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

407 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 11 grams protein; 737 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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. Step 2

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

  3. Step 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.

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Ratings

5 out of 5
8,272 user ratings
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Comments

Benny

This was a hit. It tasted so delicious and I want to make it again. If I were to make it again I would make some changes. 1. I would double the avocado 2. I would double the capers 3. I would eat it with a spork so you could catch the chickpeas and capers along with everything else 4. I served with tongs but it should be served with a spoon 5.I would add way more feta Anyways, those are some changes I would make but it is delicious on its own. (I am 10 years old)

Kel B

Meal prep tip. Combine the chicken peas, cucumbers, green olives, dressing, herbs, and feta. Keep in the refrigerator until you want to eat. Fresh romaine, fresh avocado, some more parsley, top with your refrigerated veggies, and croutons. Delicious recipe!

Maya

Loved it! Instead of red wine vinegar, I used a fresh lime....oooh, smacking my lips! The lime lifts the flavors up substantially. Also, used zucchini, instead of cucumber.

Stephanie

What would be good with this, for guests who eat a lot?

SIO MO

This one is a keeper, we swapped out the red wine vinegar ( fresh out) for a fancy white wine vinegar and didn’t have olives on hand. My partner and toddler both loved how refreshing this was topped with baked salmon patties coated in toasted panko (vs croutons ) for added protein! -small subs but still worked with what we had

PHENOMENAL

Fabulous salad!!! I recommend subbing the croutons for rotisserie chicken (or better yet, just have both). Such a hit.

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