Chopped Salad With Chickpeas, Feta and Avocado
The lettuce is in equal balance with the other ingredients. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch
Servings: 4
Equipment
- 1 Sheet pan
- 1 Small bowl
- 1 Large mixing bowl
Ingredients
- 2 cups Pita, stale bread, or buns
- 6 Tbsp Olive oil
- 1 ea Romain heart, quartered and sliced
- 15 oz Chickpeas, rinsed and drained
- 1 ea English cucumber, halved and diced
- 1/2 cup Green olives, pitted and chopped
- 2 ea Scallions, chopped
- 2 Tbsp Red wine vinegar
- 1 Tbsp Capers, chopped
- 1 ea Small shallot, chopped
- 1/4 tsp Dijon mustard
- 1 ea Avocado, diced
- 3/4 cup Crumbled feta cheese
- 1/4 cups Chopped fresh herbs (basil, parsley, dill, mint)
Instructions
- 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, until well toasted. Set aside to cool.2 cups Pita, stale bread, or buns
- Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives, and scallions.1 ea Romain heart, quartered and sliced, 15 oz Chickpeas, rinsed and drained, 1 ea English cucumber, halved and diced, 1/2 cup Green olives, pitted and chopped, 2 ea Scallions, chopped
- In a small bowl, whisk together 6 tablespoons of 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.6 Tbsp Olive oil, 2 Tbsp Red wine vinegar, 1 Tbsp Capers, chopped, 1 ea Small shallot, chopped, 1/4 tsp Dijon mustard
- Add the avocado, feta, and herbs to the salad and toss gently, adding more dressing to taste.1 ea Avocado, diced, 3/4 cup Crumbled feta cheese, 1/4 cups Chopped fresh herbs
- Top with the croutons and a generous sprinkle of herbs and serve.