How to prepare Salad With Chickpeas, Feta and Avocado

Chopped Salad With Chickpeas, Feta and Avocado

Time :30 minutes 

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. Cucumbers and finely chopped romaine add crunch, while creamy feta and avocado mix with salty olives and capers. Make the most of your available ingredients by using this recipe as a guide; radishes, cherry tomatoes, or sliced onion would all be appropriate additions. The croutons may be adjusted with the same ease: Of course, stale bread functions well, but leftover hot dog buns, pita bread, or oyster crackers also make fantastic tiny croutons when baked.

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

PREPARATION

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.

Step 2

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

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.