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    Mediterranean Crunch Salad with Chickpeas, Feta, and Avocado

    clock-icon30 minutes
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    Pixicook editorial team

    A fresh and crunchy Mediterranean-inspired salad featuring chickpeas, feta, avocado, and homemade croutons.

    Ingredients for Mediterranean Crunch Salad with Chickpeas, Feta, and Avocado

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Diced Stale Bread, 1/2-inch diced

    0 oz

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Romaine Heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces

    each

    Substitute chevron-down

    Canned Chickpeas, rinsed

    0 oz

    Substitute chevron-down

    English Cucumber, halved lengthwise, seeded and diced

    each

    Substitute chevron-down

    Pitted Castelvetrano Olives, roughly chopped

    0 oz

    Substitute chevron-down

    Scallions, thinly sliced

    each

    Substitute chevron-down

    Red Wine Vinegar

    tablespoons

    Substitute chevron-down

    Capers, drained and roughly chopped

    tablespoons

    Substitute chevron-down

    Shallots, minced

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Avocado, halved, pitted and diced

    each

    Substitute chevron-down

    Feta Cheese, diced or crumbled

    0 oz

    Substitute chevron-down

    Fresh Herbs, chopped

    0 oz

    Substitute chevron-down

    How to Make Mediterranean Crunch Salad with Chickpeas, Feta, and Avocado

    1. Prepare croutons

    Preheat the oven to 400°F (200°C). Dice the stale bread into small 1/2-inch pieces. Spread the diced bread on a sheet pan, drizzle with olive oil, and season generously with kosher salt and black pepper. Toss the bread pieces to coat them evenly with the oil and seasonings.

    2. Bake croutons

    Place the sheet pan in the preheated oven and bake for 10 to 12 minutes, or until the bread is well toasted and golden brown. Remove the croutons from the oven and set them aside to cool.

    3. Combine salad ingredients

    In a large mixing bowl, combine the chopped romaine heart, rinsed chickpeas, diced cucumber, roughly chopped olives, and thinly sliced scallions.

    4. Prepare dressing

    In a small bowl, whisk together 6 tablespoons of olive oil, red wine vinegar, chopped capers, minced shallots, Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

    5. Dress the salad

    Pour the prepared dressing over the salad mixture in the large bowl. Toss everything together to ensure the ingredients are well-coated and moistened by the dressing.

    6. Add avocado, feta, and herbs

    Gently fold in the diced avocado, crumbled feta cheese, and chopped fresh herbs. Be careful not to mash the avocado as you combine these final ingredients.

    7. Finish and serve

    Just before serving, top the salad with the cooled croutons and an extra sprinkle of fresh herbs for garnish. Serve immediately.

    Variations

    Italian Chickpea Salad

    Swap feta for mozzarella balls, use white beans instead of chickpeas, add in some cherry tomatoes and basil, and finish with a balsamic vinaigrette.

    Middle Eastern Salad

    Replace chickpeas with lentils, use mint and parsley, include diced cucumber and tomatoes, and dress with a lemon-tahini dressing.

    Greek Village Salad

    Keep the feta, add in kalamata olives, use more cucumbers and tomatoes, and season with oregano in the dressing.

    Mexican Bean Salad

    Use black beans, swap feta for queso fresco, add corn, diced tomatoes, and a cilantro-lime dressing.

    Fruit Addition

    Introduce a sweet element by mixing in diced fresh figs, pomegranate arils, or thinly sliced peaches. This will create a lovely contrast with the savory components.

    Pitfalls and tips

    Quality Ingredients

    Use the freshest produce and opt for a block of feta in brine over pre-crumbled for better flavor and texture.

    Dressing Matters

    Craft a homemade dressing with extra virgin olive oil, fresh lemon juice or vinegar, garlic, oregano, and Dijon mustard for depth.

    Cook Your Chickpeas

    Rinse canned chickpeas well, or cook from scratch for improved taste and texture. Consider a pressure cooker to save time.

    Season Properly

    Season salad components individually to ensure every bite is flavorful.

    Herb Essentials

    Add finely chopped fresh herbs like parsley, dill, or mint to brighten the flavors.


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