What’s Cooking in Kelli’s Kitchen - Chopped Salad with Chickpeas and Avocado

Last week was momentous–a hearty congratulations to The Fallon Post Team on the new format. We are now a grown-up paper with a fold. Changes abound at The Post, leading to the notification that our contribution deadlines have shifted forward a few days. So here it is, 4:50 p.m. on a Friday, and I am rushing to complete my column to enjoy a work-free weekend. Fortunately, there was a whole second half to last week’s article, and the recipe is so tasty that I want to ensure you get a chance to try it out.

Without further ado, enjoy Kelli’s Kitchen v. 6.11.2024 part 2:

Here’s another recipe that caught my eye for those evenings when standing over a stovetop ranks as the last thing you want to do. The ingredients in this recipe can be flexed to include whatever fresh veggies you have on hand (radishes, cherry tomatoes, salad turnips, etc).

Chopped Salad with Chickpeas and Avocado - by Lidey Heuck

INGREDIENTS:

2 c small diced stale bread, buns, or pita

6 T olive oil, plus more for drizzling

(or pre-made croutons)

Kosher salt and pepper

1 romaine heart, quartered lengthwise and sliced into ½” pieces

1 can chickpeas, rinsed

1 medium English cucumber, halved lengthwise, seeded and diced

½ c pitted Castelvetrano olives, roughly chopped

½ c thinly sliced scallions

2 T red wine vinegar

1 T drained capers, roughly chopped

1 T minced shallots

¼ t Dijon mustard

1 firm-ripe avocado, halved, pitted, and diced

¾ c feta cheese, diced or crumbled

¼ c fresh herbs, chopped (dill, basil, mint, or parsley), plus more for serving

DIRECTIONS:

1. If you are making your croutons, heat the oven to 350°. Place the diced bread on a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss, then bake for 10-12 minutes, until well toasted. Set aside to cool.
2. place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives, and scallions.
3. In a small bowl, whisk together 6 T olive oil with the vinegar, capers, shallots, mustard, ½ t salt, and ¼ t pepper. Pour enough dressing over the salad to moisten and toss. 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.