Go Back
–+ servings
Chopped Salad with Chickpeas, Feta, and Avocado
Print

Chopped Salad with Chickpeas, Feta, and Avocado

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 - 4
Author Pam - For the Love of Cooking

Equipment

  • Small Jar with Lid
  • Small skillet
  • Large Bowl

Ingredients

Vinaigrette:

  • ¼ cup olive oil or vegetable oil
  • 3 tbsp seasoned rice vinegar
  • 1 tbsp red wine vinegar
  • 1 clove of garlic finely grated or minced
  • Pinch of crushed red pepper flakes to taste
  • Pinch of sugar to taste
  • Sea salt and freshly cracked black pepper to taste

Croutons:

  • 2 tbsp butter or olive oil
  • 1½ cups rosemary focaccia or day-old bread, diced into small pieces
  • Pinch of dried oregano basil, and dill, to taste
  • 1 clove of garlic finely grated or minced
  • Sea salt and freshly cracked black pepper to taste

Chopped Salad:

  • 1 head of romaine quartered lengthwise and chopped
  • 1 15-oz can chickpeas, rinsed and drained, skins removed if desired
  • 1 large firm/ripe avocado peeled, seeded, and diced
  • ½ English cucumber halved lengthwise seeded, and diced
  • ½ cup pitted Castelvetrano olives quartered or halved
  • ¼ cup fresh herbs such as parsley, basil, or dill, chopped
  • ¼ cup feta cheese crumbles, or more to taste
  • 2-3 tbsp dried cranberries, to taste optional
  • Freshly cracked black pepper to taste

Instructions

  • Prepare the vinaigrette by combining the oil, seasoned rice vinegar, red wine vinegar, garlic, crushed red pepper flakes, sugar, sea salt, and freshly cracked black pepper, to taste, in a small jar. Seal with a lid, shake well, and set aside to allow the flavors time to mingle.
  • Prepare the croutons by heating the butter in a small skillet over medium heat. Add the diced focaccia and season with a pinch of dried oregano, basil, dill, sea salt, and freshly cracked black pepper, to taste. Cook, stirring often, for 15 minutes, or until golden brown and crispy.
  • Add the minced garlic and continue cooking for 1 minute. Set aside to cool completely.
  • Prepare the salad by combining the romaine, chickpeas, avocado, cucumber, Castelvetrano olives, fresh herbs, feta cheese, and dried cranberries in a large bowl.
  • Serve the salad by drizzling some of the well-shaken vinaigrette on the salad, to taste, and tossing to coat evenly.
  • Top with cooled croutons and freshly cracked black pepper, to taste.
  • Serve immediately. Enjoy.