Chopped Salad + Feta + Avocado

Chopped Salad With Chickpeas, Feta and Avocado

Serves: 4



  • 2 cups small (½-inch) diced sourdough bread
  • 2 tbs olive oil, plus more for drizzling
  • 1/4 tsp garlic powder
  • Kosher salt and black pepper


  • 1 bag of Organic Mediterranean Salad Starter or 1 lg head of romaine, chopped
  • 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)
  • 1 firm-ripe avocado, halved, pitted, and diced
  • 7 oz diced or crumbled feta cheese (Murray’s ot Whole Foods 365)
  • ¼ cup chopped fresh herbs, such as dill, basil, or parsley, plus more for serving
  • 1 15-oz can of chickpeas, drained and rinsed (optional)


  • 6 tbs olive oil
  • 2 tbs lime juice
  • 2 tbs drained capers, roughly chopped
  • 1 tbs minced shallots
  • ¼ teaspoon Dijon mustard
  • 1/2 tsp salt and 1/4 tsp pepper



  1. Heat 2 tablespoons of olive oil in a skillet.  Add the diced bread and sprinkle with garlic powder, salt, and pepper.
  2. Saute for 5-10 minutes, until toasted.
  3. Set aside to cool


  1. Place the romaine or salad starter in a large mixing bowl, along with the chickpeas, cucumber, olives, herbs, and scallions.


  1. In a small bowl, whisk together the olive oil with the lime juice, capers, shallots, mustard, salt, and pepper.
  2. Pour enough dressing over the salad to moisten it; toss well, adding more dressing to taste.
  3. Top with the avocado, feta, croutons, and a generous sprinkle of herbs, and serve.

Variations & Notes:

  • You can substitute red wine vinegar for the lime juice.
  • I saved the salad, with the dressing, and had it for lunch the next day. It was delicious.  I wouldn’t make this ahead though.  It was a little wilted.

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