Chopped Salad With Chickpeas, Feta and Avocado

Chopped Salad With Chickpeas, Feta and Avocado

A vibrant, protein-packed chopped salad featuring toasted bread croutons, creamy avocado, tangy feta, and earthy chickpeas, finished with a bright vinaigrette. Perfect for a quick lunch or light dinner.

Prep Time: 15 minutes (excluding bread toasting)

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

• 2 cups small (½-inch) diced stale bread, buns, or pita (about 3–4 ounces)

Note: Use day-old bread for crispier croutons; avoid soft, fresh bread.

• 6 tablespoons extra-virgin olive oil, plus extra for drizzling

• Kosher salt and freshly ground black pepper

• 1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces

Note: Choose a firm, unwilted heart for best texture.

• 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry

• 1 medium (or ½ large) English cucumber, halved lengthwise, seeded, and diced into ½-inch pieces

Tip: Scoop out seeds to reduce excess moisture.

• ½ cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)

Substitute: Kalamata olives for depth or black olives for contrast.

• ⅓ cup thinly sliced scallions (about 2 scallions), white and green parts separated

• 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 into ½-inch pieces

Prep: Toss with ½ teaspoon lemon juice to prevent browning.

• ¾ cup diced or crumbled feta cheese (about 4 ounces)

Tip: Choose tangy feta; crumbled feta melts slightly, while diced adds texture.

• ¼ cup chopped fresh herbs (e.g., dill, basil, mint, or parsley), plus extra for garnish

Preparation

1. Make Croutons

Preheat oven to 350°F (175°C). Spread diced stale bread on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper, and toss to coat evenly. Bake 10–12 minutes, stirring halfway, until golden and crisp. Transfer to a plate to cool completely (5 minutes).

1. Prepare Salad Base

In a large mixing bowl, combine chopped romaine, chickpeas, diced cucumber, chopped olives, and sliced scallions. Gently toss to mix without crushing romaine or cucumber.

1. Whisk the Vinaigrette

In a small bowl, whisk together 6 tablespoons olive oil, red wine vinegar, capers, minced shallots, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk vigorously until emulsified (1 minute).

1. Assemble the Salad

Drizzle half the vinaigrette over the salad base and toss to moisten. Add diced avocado, crumbled feta, and fresh herbs. Toss again, adding remaining vinaigrette to taste (start with ¼ cup and adjust).

1. Finish & Serve

Top with cooled croutons, extra fresh herbs, and a final drizzle of olive oil (optional). Serve immediately.

Meal Prep Tip

For up to 2 days of prep: Combine chickpeas, cucumber, olives, vinaigrette, herbs, and feta in an airtight container. Keep refrigerated. Add fresh romaine and fresh avocado (tossed with lemon juice) just before serving, then top with croutons.

Reader Adaptations & Feedback

• 10-Year-Old’s Take: "This was a hit! Tasted delicious. Changes I’d make: Double the avocado, double the capers, use a spork (to catch chickpeas/capers), serve with a spoon, add more feta."

• Citrus Twist: "Replaced red wine vinegar with fresh lime juice—it lifted the flavors significantly!"

• Vegetable Swap: "Substituted cucumber with zucchini; still fresh and crisp!"

• Bean Alternative: "Used cannellini beans instead of chickpeas; no need to chop capers—just halved olives."

• Main Course Upgrade: "Paired with grilled chicken, added mint and dill—excellent as a main course!"

Note: Adjust ingredients and proportions to taste. For best results, use fresh, ripe produce and freshly toasted croutons.