Ottolenghi’s Chopped Salad with Chickpeas, Feta, and Avocado
- ⏱ 25 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
A chopped salad of crisp bread, chickpeas, vegetables, olives, avocado, feta, and fresh herbs with a red wine vinaigrette.
Adapted from Cafe Barber.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Ottolenghi’s Choppe...
0/0
COOK 1COOK 2
1Mise en place
2Mise en place
Prep 1 tbsp shallots: mince
Prep ¼ cup herbs: chop
3Plate and serve
+ 7 more steps in the app
Ottolenghi’s Choppe...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 can chickpeas: rinse
Prep ¾ cup feta cheese: dice or crumbled
2Mise en place
3Plate and serve
+ 7 more steps in the app
Ingredients
- 2 cup stale bread, buns or pita (small (½-inch) diced)
- 6 tbsp olive oil
- kosher salt, to taste
- black pepper, to taste
- 1 romaine heart (quartered lengthwise and sliced crosswise into ½-inch pieces)
- 1 can chickpeas (rinsed)
- 1 English cucumber (halved lengthwise, seeded and diced)
- ½ cup Castelvetrano or other green olives (pitted and roughly chopped)
- ⅓ cup scallions (thinly sliced)
- 2 tbsp red wine vinegar
- 1 tbsp shallots (minced)
- 1/4 tsp Dijon mustard
- 1 avocado (halved, pitted and diced)
- ¾ cup feta cheese (diced or crumbled)
- ¼ cup fresh herbs (chopped)
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 1 Prep 1 can chickpeas: rinse
- COOK 1 Prep ¾ cup feta cheese: dice or crumbled
Meanwhile…
- COOK 2 Prep 1 tbsp shallots: mince
- COOK 2 Prep ¼ cup herbs: chop
2. Dice the bread
- COOK 1 Dice the stale bread, buns or pita into small (½-inch) pieces
3. Chop the vegetables
- COOK 2 Quarter the romaine heart lengthwise and slice it crosswise into ½-inch pieces
- COOK 2 Halve, seed and dice the English cucumber, roughly chop the pitted olives, thinly slice the scallions, and dice the avocado
4. Toast the bread
- COOK 1 In a skillet, heat 2 tablespoons of the olive oil and toast the diced stale bread, buns or pita until crisp
🤝 Cook 2 hands the skillet to Cook 1.
5. Whisk the dressing
- COOK 2 In a small bowl, whisk the red wine vinegar, minced shallots, Dijon mustard, the remaining 4 tablespoons olive oil, kosher salt and black pepper
6. Combine the salad
- COOK 2 In a large bowl, combine the romaine heart, chickpeas, English cucumber, olives, scallions, avocado, feta cheese and chopped fresh herbs
- COOK 2 In the large bowl, add the dressing and toasted bread to the salad and toss to combine
🤝 Cook 1 hands over the chickpeas and feta cheese.
7. Plate and serve
- BOTH Divide the salad among plates, drizzle with more olive oil, and scatter with more fresh herbs for serving
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