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Chopped Salad with Chickpeas, Feta and Avocado

Chopped Salad with Chickpeas, Feta and Avocado

This salad strikes the perfect balance, ensuring that even those who aren't big fans of leafy greens will find it delightful. The combination of creamy feta, avocado, briny olives, and capers creates a harmonious blend, while the crispness of cucumbers and finely chopped romaine adds a satisfying crunch.
Feel free to customize with whatever ingredients you have on hand—radishes, cherry tomatoes, or diced onion would all complement the flavors beautifully. When it comes to croutons, get creative: whether it's stale bread, leftover hot dog buns, pita bread, or even oyster crackers, a quick toast in the oven transforms them into delightful additions.
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Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 cups small ½-inch diced stale bread, buns or pita (about 3 to 4 ounces)
  • 6 tablespoons olive oil plus more for drizzling
  • Kosher salt and black pepper
  • 1 romaine heart quartered lengthwise and sliced crosswise into ½-inch pieces
  • 1 15-ounce can chickpeas, rinsed
  • 1 medium or ½ large English cucumber, halved lengthwise, seeded and diced
  • ½ cup pitted Castelvetrano or other green olives roughly chopped (about 3 ounces)
  • ⅓ cup thinly sliced scallions about 2 scallions
  • 2 tablespoons red wine vinegar
  • 1 tablespoon drained capers roughly chopped
  • 1 tablespoon minced shallots
  • ¼ teaspoon Dijon mustard
  • 1 firm-ripe avocado halved, pitted and diced
  • ¾ cup diced or crumbled feta cheese about 4 ounces
  • ¼ cup chopped fresh herbs such as dill, basil, mint or parsley, plus more for serving

Instructions
 

  • Preheat the oven to 350 degrees. Spread the diced bread evenly on a sheet pan, lightly drizzle with olive oil, and season with salt and pepper. Toss to coat, then bake for 10 to 12 minutes until golden brown. Let it cool.
  • In a large mixing bowl, combine the romaine pieces with the chickpeas, cucumber, olives, and scallions.
  • In a small bowl, whisk together 6 tablespoons of olive oil, vinegar, capers, shallots, mustard, ½ teaspoon of salt, and ¼ teaspoon of pepper until well blended. Drizzle enough dressing over the salad to coat it evenly, then toss to combine. Add the avocado, feta, and herbs, tossing gently. Adjust the dressing to taste. Sprinkle with the prepared croutons and additional herbs before serving.