Chopped Salad With Chickpeas, Feta and Avocado
Recipe Date:
March 15, 2026
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 cups stale bread, diced
- 6 tbsps olive oil
- kosher salt & black pepper
- 1 romaine heart, quartered
- 1 can chickpeas, rinsed
- 1 medium cucumber
- 1/2 cup green olives
- 1/3 cup thinly sliced scallions
- 2 tbsps red wine vinegar
- 1 tbsp dried capers
- 1 tbsp minced shallots
- 1/4 tsp dijon mustard
- 1 firm, ripe avocado
- 3/4 cup diced, crumbled feta
- 1/4 cup chopped fresh herbs (dill, basil, mint, or parsley)
Directions
Tasting Notes: This is such a bright and lovely salad without being overwhelming when you look at all the ingredients. The Rosé compliments the bright elements in the salad. We prefer using basil with the Rosé and dill with Riesling.
Serena's Tips: We have made this with both fresh dill and bail and it is delicious! For meat eaters, you cand definitely add add grilled chicken to this salad.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1021454-chopped-salad-with-chickpeas-feta-and-avocado
Recipe courtesy of Lidey Heuck for the New York Times. Photo courtesy of Linda Xiao for the New York Times.
