chopped salad NYT

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categories: [nyt] [salad]

Chopped Salad with Chickpeas, Feta, and Avocado

  • 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

Heat oven to 350 degF. Place diced bread on a sheet pan, drizzle lightly with olive oil. Bake 10-12 min, until well toasted.

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

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.

Add the avocado, feta and herbs and toss gently, adding dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.