Chopped Salad With Chickpeas, Feta and Avocado: Pressure Cooker Style
A fresh and delicious chopped salad featuring chickpeas, creamy avocado, tangy feta, and a zesty mustard vinaigrette – perfect for a quick, healthy meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups Romaine lettuce chopped
- 1 cup Chickpeas cooked or canned
- 1 Cucumber diced
- ⅓ cup Kalamata olives sliced
- 3 Scallions sliced
- 6 tablespoon Olive oil
- 2 tablespoon Red wine vinegar
- 1 tablespoon Capers drained
- 2 Shallots minced
- 2 teaspoon Dijon mustard
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 Avocado diced
- ½ cup Feta cheese crumbled
- 1 cup Croutons homemade or store-bought
Instructions
Instructions
- Heat the oven to 350 degrees. Place diced bread on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes until well toasted. Set aside to cool.
- Place romaine, chickpeas, cucumber, olives, and scallions in a large mixing bowl.
- In a small bowl, whisk together olive oil, vinegar, capers, shallots, mustard, salt, and pepper until emulsified.
- Pour enough dressing over the salad to moisten and toss well.
- Add avocado, feta, and herbs; toss gently, add more dressing to taste, then top with croutons and serve.
Notes
Best served fresh. You can prepare the croutons ahead of time.