Chopped Salad With Chickpeas, Feta and Avocado

By Lidey Heuck

Published September 17, 2020

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
5(9,848)
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

  • 2 cups 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

  • 1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces

  • 1 (15-ounce) can chickpeas, rinsed

  • 1 medium (or ½ large) English cucumber, halved lengthwise, seeded and diced

  • ½ cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)

  • ⅓ cup thinly sliced scallions (about 2 scallions)

  • 2 tablespoons red wine vinegar

  • 1 tablespoon drained capers, roughly chopped

  • 1 tablespoon minced shallots

  • ¼ teaspoon Dijon mustard

  • 1 firm-ripe avocado, halved, pitted and diced

  • ¾ cup diced or crumbled feta cheese (about 4 ounces)

  • ¼ cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

33 grams carbs; 17 milligrams cholesterol; 407 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 27 grams fat; 9 grams fiber; 737 milligrams sodium; 11 grams protein; 6 grams sugar

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
9,848 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.

Lauren

What a wonderful recipe! Subbed in sunflower seeds for the croutons &&&& added a little honey to the dressing.

LM

Step 1. bought pita chips. Too hot to turn on the oven.

Vikki

Loved this salad! I’ve made it twice within the last seven days. First time for a backyard grill out. Second, I brought it for a celebration that I knew there were vegetarians. I got compliments and was asked for the recipe, by a vegetarian. I’m a meat eater but love a good summer salad. This held up very well in the heat. To serve; I double bowled it, with the ice in the middle. First, I placed a gallon ziplock bag full of ice into a big bowl. Then, I placed another bowl with the salad in it, on top of the ice. My salad stayed cool and dry in the hot and humid summer air.

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