Name: Chopped Salad With Chickpeas, Feta and Avocado: Pressure Cooker Style
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups Romaine lettuce (chopped); 1 cup Chickpeas (cooked or canned); 1 Cucumber (diced); 1/3 cup Kalamata olives (sliced); 3 Scallions (sliced); 6 tbsp Olive oil; 2 tbsp Red wine vinegar; 1 tbsp Capers (drained); 2 Shallots (minced); 2 tsp Dijon mustard; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Avocado (diced); 1/2 cup Feta cheese (crumbled); 1 cup Croutons (homemade or store-bought)

Chickpea Feta Avocado Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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.

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Prep Time 15

Cook Time 10

Total Time 25

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 350 kcal

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

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.