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chopped salad with chickpeas, feta and avocado

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cooking.nytimes.com
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Total: 30 minutes

Servings: 5

Cost: $8.43 /serving

Ingredients

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Instructions

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Step 1

Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.

Step 2

Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.

Step 3

In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. 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.

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