Chopped Salad With Chickpeas, Feta and Avocado Recipe (2024)

This was a hit. It tasted so delicious and I want to make it again. If I were to make it again I would make some changes.1. I would double the avocado2. I would double the capers3. I would eat it with a spork so you could catch the chickpeas and capers along with everything else4. I served with tongs but it should be served with a spoon5.I would add way more fetaAnyways, those are some changes I would make but it is delicious on its own.(I am 10 years old)

Loved it! Instead of red wine vinegar, I used a fresh lime....oooh, smacking my lips! The lime lifts the flavors up substantially. Also, used zucchini, instead of cucumber.

Meal prep tip. Combine the chicken peas, cucumbers, green olives, dressing, herbs, and feta. Keep in the refrigerator until you want to eat. Fresh romaine, fresh avocado, some more parsley, top with your refrigerated veggies, and croutons. Delicious recipe!

This is delicious, but only in a parallel universe could this feed 4-6 reasonably hungry individuals. Double it!

Add chicken. Delete bread. Some people use kalamata olives and lime instead of green olives and red wine vinegar.

‘Fried’ the bread cubes( used old sourdough)on low, olive oil, Italian dried herbs, sea salt until crisp (way too hot for oven). Sub’d zucchini for cucs (son won’t eat’em). Also added mini klumato tomatoes and small dice red and yellow peppers and more scallions on top! Deeeeeeelicious!

Idk how this recipe only has 4 stars; this is one of the best salads I've ever had and definitely the best I've ever homemade. The dressing is the most delightful.I eat this as my meal, so it's only 2 servings. If it's a lil side salad it could probably be 4-6 but it's too good to eat as a lil side salad.

Omitted the bread (I'm not a big fan of croutons), used dried mint & dill (didn't have fresh), added cherry tomatoes. It was a big hit! Two of the fans said they did NOT like capers or olives...so when I told them afterwards what was in it, they were borderline horrified. Yet still went back for seconds :) Tip: forget "whisking". Put the ingredients in a jar w/a tight lid and shake it to emulsify. Far easier/faster.

I just made this on a 100 degree day and I didn't want to turn on the oven to toast bread, so I skipped the croutons. It was delicious and I didn't miss them at all. I'll bet a nice, crusty baguette would be a good substitute. I used a lot of fresh dill and cilantro mixed into the entire salad instead of just on top. The fresh herbs and the dressing really make this salad special! I'll try it with the croutons next time.

OMG this was phenomenal!! I admittingly doubled the vinegar, shallots and mustard. My only suggestion is for smaller groups/individuals, I mixed all ingredients together except for the cheese, avocado, bread and lettuce and left it in the fridge. I keep adding to mixed greens and salad and ate for several days.

This salad was a great use of advocadoes on the edge of decay and leftover chicken. I would have liked 1-2 more Tbspns of red wine vinegar in the dressing, and believe the green olives could be swapped with black without spoiling the flavors. I used a lot of fresh dill because it was what I had and it was perfect - might use only dill next time. A keeper.

This is totally a winner! Have made it a few times with a couple of iterations:1. To make it an entree, added grilled shrimp.2. For gluten-free, used mini “tater-tots” for croutons. Just double cooking time in oven and they are toasty brown and crunchy. Huge hit!3. Swapped out black beans for a non-chick pea lover in the house!So versatile and is even better the next day!

Good lunch salad. Full meal in one. If you don’t have stale bread, lightly toast some slices in your toaster before putting in oven so they are appropriately dried out going in.

I made a diary and gluten free version using Cassava Croutons and Violife just like Feta cheese. Super tasty and filling!

This was a winner! Did not change a thing. My teenagers also thought it was a hit. We’re having friends over this weekend and this will definitely have a spot on the table.

to make this even faster, i use broken up pita chips instead of making the croutons - super delish! my current favorite salad.

This salad is so so so good! I followed the recipe exactly. It's the perfect mix of fresh and briny. Will be making this weekly all summer. The croutons add a nice crunch, but the salad would still be great without them.

The salad is great, but I'm so disappointed in the recipe itself. The ingredients are completely out of order and I keep scrolling (or flipping the printed recipe out.) Your recipes are usually written much better than this. It's completely frustrating to the point that I rewrote the recipe, in ingredient use order, for my own use.

I grilled both chicken and shrimp skewers as optional protein salad toppers, and made regular as well as anchovy croutons. I served it to a crew as a meal and it was a huge hit.

Needed more dressing/acid. I added juice of half a lemon. Double dressing next time! Also used cherry tomatoes, blanched farmers market green beans, dill and cilantro.

This salad is unbelievably good. I discovered it's important for me to make the dressing one day ahead of time so that it's not so sharp.

More than halved the bread; reduced oil avocado and olives. Got the calorie count (407) down on this; quite high even if salad is the main course. Kept the feta however!

This recipe as written is a tasty, go-to salad. Now I adapt it based on ingredients I have on hand or am missing, substitute a different protein for the chickpeas, for example. I add both green and black olives sometimes, or scallions and red onion. Guests devour it in whatever iteration.

Will add steamed Beet and use Butter beans instead of Chickpeas and cherry tomatoes instead of Olives or plus if you like. Yum!

This was a big hit. I’d definitely make it again!

Delicious dressing!

As I don't care for chickpeas and eat avaocado toast daily, thus not wanting avocado in this recipe, I added chopped pistachios, green crushed olives, halved cherry tomatoes, chopped artichoke hearts. Hearts of palm also work. One part romaine, 1/2 part mint and 1/4 part dill. Flash fried the and sprinled on top instead of in the dressing. Idoubled the dressing and keep it in the frig, along with the ingredients, which I dole out daily until gone!

I have missed croutons since learning I have a gluten allergy. There are several gluten free products available, but they're not as good. One thing I learned to make instead came from our local Cuban restaurant. They use chopped yuca frita instead of croutons on their Caesar salad. Delicious!

My friend dislikes the taste of feta. Anyone have ideas on what extra flavor might be added if you have to skip the feta?

This was lovely on a warm spring morning with grilled burgers. I could see changing up the vinegars, beans, cheese, and veggies depending on what you have on hand. Loved the dressing and the recipe as is. Thanks!