Chopped Salad With Chickpeas, Feta and Avocado
Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch.
Servings: 4
Equipment
- 1 Large mixing bowl
- 1 Small bowl
Ingredients
- 2 cups Croutons
- 6 Tbsp Olive oil
- 1 ea Romain heart, quartered and sliced
- 15 oz Chickpeas, rinsed
- 1 ea English cucumber, halved and diced
- 1/2 cup Green olives, diced
- 2 ea Green onions, sliced
- 2 Tbsp Red wine vinegar
- 1 Tbsp Capers
- 1 Tbsp Shallots, minced
- 1/4 tsp Dijon mustard
- 1 ea Avocado, diced
- 3/4 cup Feta cheese, crumbled
- 1/4 cup Fresh basil, chopped Other fresh herbs also work like dill, mint, and parsley
Instructions
- 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, 1 ea English cucumber, halved and diced, 1/2 cup Green olives, diced, 2 ea Green onions, sliced
- 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.6 Tbsp Olive oil, 2 Tbsp Red wine vinegar, 1 Tbsp Capers, 1 Tbsp Shallots, minced, 1/4 tsp Dijon mustard
- 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.1 ea Avocado, diced, 3/4 cup Feta cheese, crumbled, 1/4 cup Fresh basil, chopped, 2 cups Croutons