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Chopped Salad With Chickpeas, Feta and Avocado
![Chopped Salad With Chickpeas, Feta and Avocado](https://static01.nyt.com/images/2020/09/17/dining/lh-chopped-salad/merlin_174968643_4b2ecaba-3994-4d90-8ff9-2b8d78ecd369-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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.
Private Notes
Cooking Notes
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)
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.
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!
This is delicious, but only in a parallel universe could this feed 4-6 reasonably hungry individuals. Double it!
Add chicken. Delete bread. Some people use kalamata olives and lime instead of green olives and red wine vinegar.
‘Fried’ the bread cubes( used old sourdough)on low, olive oil, Italian dried herbs, sea salt until crisp (way too hot for oven). Sub’d zucchini for cucs (son won’t eat’em). Also added mini klumato tomatoes and small dice red and yellow peppers and more scallions on top! Deeeeeeelicious!
Idk how this recipe only has 4 stars; this is one of the best salads I've ever had and definitely the best I've ever homemade. The dressing is the most delightful. I eat this as my meal, so it's only 2 servings. If it's a lil side salad it could probably be 4-6 but it's too good to eat as a lil side salad.
Omitted the bread (I'm not a big fan of croutons), used dried mint & dill (didn't have fresh), added cherry tomatoes. It was a big hit! Two of the fans said they did NOT like capers or olives...so when I told them afterwards what was in it, they were borderline horrified. Yet still went back for seconds :) Tip: forget "whisking". Put the ingredients in a jar w/a tight lid and shake it to emulsify. Far easier/faster.
I just made this on a 100 degree day and I didn't want to turn on the oven to toast bread, so I skipped the croutons. It was delicious and I didn't miss them at all. I'll bet a nice, crusty baguette would be a good substitute. I used a lot of fresh dill and cilantro mixed into the entire salad instead of just on top. The fresh herbs and the dressing really make this salad special! I'll try it with the croutons next time.
OMG this was phenomenal!! I admittingly doubled the vinegar, shallots and mustard. My only suggestion is for smaller groups/individuals, I mixed all ingredients together except for the cheese, avocado, bread and lettuce and left it in the fridge. I keep adding to mixed greens and salad and ate for several days.
This is totally a winner! Have made it a few times with a couple of iterations: 1. To make it an entree, added grilled shrimp. 2. For gluten-free, used mini “tater-tots” for croutons. Just double cooking time in oven and they are toasty brown and crunchy. Huge hit! 3. Swapped out black beans for a non-chick pea lover in the house! So versatile and is even better the next day!
This salad was a great use of advocadoes on the edge of decay and leftover chicken. I would have liked 1-2 more Tbspns of red wine vinegar in the dressing, and believe the green olives could be swapped with black without spoiling the flavors. I used a lot of fresh dill because it was what I had and it was perfect - might use only dill next time. A keeper.
Good lunch salad. Full meal in one. If you don’t have stale bread, lightly toast some slices in your toaster before putting in oven so they are appropriately dried out going in.
I made a diary and gluten free version using Cassava Croutons and Violife just like Feta cheese. Super tasty and filling!
This was a winner! Did not change a thing. My teenagers also thought it was a hit. We’re having friends over this weekend and this will definitely have a spot on the table.
The versatility of this recipe is terrific. No feta? Used mozzarella. No avocado? Used heirloom tomato. No chickpeas? Used pinenuts. Still a winner every time.
I've made this 3 times. Made it exactly as written with whatever herbs I had on hand. And even though leftovers are not as crisp (which could be avoided if I didn't dress the whole thing as once.), it is still excellent. Thanks NYT Cooking for opening us up to salad for dinner!
I made this salad last weekend, tripled the recipe and took it to a party. I took the advice of a prior review and doubled the capers and avocado. I also doubled the mustard, and used coarse ground Dijon. Days later I’m still thinking about it. This salad was SO good and totally gone before all the other dishes! 5 stars.
Roast chick peas in a spice blend ... fantastic on this salad.
What did I do wrong? The salad is delicious. The dressing was waaay too acidic. Someone people said they doubled the vinegar. I used half and it was still so tart. We tweaked it u til it was usable and everyone loved it. Even my daughter who doesn’t like olives liked this salad.
Love, love, loved! You can make this just as is, and it will be excellent. I think I thought it needed a little more flavor. Might add more vinegar or more salt and pepper. So good! Keeping this!
What is missing is chopped red cabbage.
Fabulous! Following other's suggestions, I make the dressing in a good sized bowl, add cucumbers, chickpeas and herbs. Leave it in the fridge. When ready to eat, chop romaine, add some avocado and feta and YUM!!! Makes 3 lunch servings :)
great, nutrient dense but light. so savory. I made it just the way it says! I chopped the shallots the way Julia and Kim tell me to, with salt, finely, and then mash with the side of my knofe before adding to the vinegar and oil. Also, I used white balsamic. OK. almost exactly like Lidey says!
The accompanying article says that the Italian word "pesto" means "to pound." I don't think that's quite correct: "to pound" translates as "pestare" and "pesto" means "pounded."
delicious and a keeper even though I didn't add the bread, but will try next time!
Great salad!
Fabulous. Didn't have feta. Served with crispy air fryer chicken breast. Going in the rotation.
I can’t get over how good this salad is. I made it for the second time this past weekend. You know how the first time you make a new recipe and it’s so good and you love it and you can’t wait to have it again, and then when you go to make it again it doesn’t live up to the memory. This is not that recipe. It’s perfection and in a game of “would you rather” I’d choose to eat this salad for the rest of my life even if it meant I couldn’t ever eat a different salad.
Added pepperoncini, used Biena ranch chickpeas
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