Chopped Salad With Chickpeas, Feta and Avocado
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By cooking.nytimes.com
Chopped Salad With Chickpeas, Feta and Avocado
Instructions
Cook:30min
Updated at: Thu, 21 Nov 2024 08:52:05 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories519.5 kcal (26%)
Total Fat37.5 g (54%)
Carbs35.3 g (14%)
Sugars6.4 g (7%)
Protein13.4 g (27%)
Sodium1016.9 mg (51%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsbread
small, 1/2-inch, diced, stale, buns or pita
6 tablespoonsolive oil
plus more for drizzling
kosher salt
black pepper
1romaine heart
quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 x 15 ouncecan chickpeas
rinsed
1English cucumber
medium, halved lengthwise, seeded and diced
½ cuppitted castelvetrano olives
or other green, roughly chopped
⅓ cupscallions
thinly sliced
2 tablespoonsred wine vinegar
1 tablespooncapers
drained, roughly chopped
1 tablespoonshallots
minced
¼ teaspoondijon mustard
1avocado
firm-ripe, halved, pitted and diced
¾ cupfeta cheese
diced or crumbled
¼ cupfresh herbs
chopped, such as dill, basil, mint or parsley, plus more for serving
Instructions
View on cooking.nytimes.com
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Notes
8 liked
0 disliked
Delicious
Go-to
Under 30 minutes
Easy
One-dish
