Crispy romaine hearts, crumbles of savory rich feta cheese, fresh herbs, and a tangy vinaigrette are the perfect combination of flavors and textures for a topnotch salad. Briny olives, hearty chickpeas and creamy avocado add tons of flavor and the croutons add a welcome toasty crunch to each bite.
I roasted the chickpeas this time but it is not at all necessary. Buy a can of good, firm chickpeas, rinse and drain and you’re set.
I had some yogurt flatbread in the freezer so I used them for the croutons. You can use any type of bread or even pita.
This is a stellar salad that will appeal to a wide range of palates.
Chopped Salad with Chickpeas, Feta and Avocado
4-6
servingsAdapted from NYT Cooking
Ingredients
2 cups small (1/2-inch) diced stale bread (I used yogurt flatbread but pita, buns, or any other type of bread will work)
1 medium romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15 ounce) can chickpeas, rinsed and drained
1 medium Japanese cucumber (or 1/2 large English cucumber) halved lengthwise, seeded and diced
1/2 cup pitted green olives, quartered or halved if using small olives
1/3 cup thinly sliced scallions
5 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon + 1 teaspoon drained capers, roughly chopped
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
1 firm-ripe avocado, halved, peeled, pitted and diced
3/4 cup diced or crumbled feta cheese (Mt. Vikos Greek feta is superb)
1/4 cup chopped fresh herbs, such as basil, mint, parsley or dill, plus more for serving
Directions
- Heat a toaster oven or regular 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 minutes or until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 5 tablespoons olive oil with 3 tablespoons red wine vinegar, capers, shallots, mustard, honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk well. Pour enough dressing over the salad to moisten and toss well. Add avocado, feta and herbs and toss gently, adding more dressing to taste. Top with croutons and a generous sprinkle of herbs and serve.
