Chopped Salad With Chickpeas, Feta and Avocado

Courtesy of NYTCooking

While I don't branch out a ton when it comes to the types of salads I make, this is one that is so good you don't need to look further. You cannot under any circumstance skip the homemade croutons- they may just be the star of the dish. I suggest flipping your croutons halfway through to ensure an even cook and crunch. The only other modification I made was adding grilled chicken which was seared on the cast iron and finished in the oven. To make the chicken, season two chicken breast with salt and pepper then pan sear over high heat 5 minutes per side. Transfer to the oven at 400 degrees and finish cooking for another 15-20 minutes, depending on how big your chicken breast is. Once finished cooking, we baste a tablespoon of butter on top of the chicken to lock in extra moisture.

Ingredients:

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

6tablespoons olive oil, plus more for drizzling

Kosher salt and black pepper

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

1(15-ounce) can chickpeas, rinsed

1medium (or ½ large) English cucumber, halved lengthwise, seeded and diced

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

⅓cup thinly sliced scallions (about 2 scallions)

2tablespoons red wine vinegar

1tablespoon drained capers, roughly chopped

1tablespoon minced shallots

¼teaspoon Dijon mustard

1firm-ripe avocado, halved, pitted and diced

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

¼cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Directions:

Step 1: Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.

Step 2: Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.

Step 3: 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. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.