As spring struggled to extract itself from winter, The New York Times published the recipe for a salad that, on first glance, seemed like any other out-of-season salad making the best of available produce. But reader-eaters responded with enthusiasm,  and as of today it had well more than 7,000 five-star ratings.

It is shockingly good. You should make it, tonight if possible. It’s likely you have most of the ingredients in your pantry, although you may need to step out for some fresh herbs. Do. Not. Skip. The herbs. They add a brightness that brings the other components together in a happy song. Think Mozart in a bowl.

We have reproduced the recipe here, with some adaptations, for those who do not have a NYT subscription. (A subscription to the Cooking app is well worth the price.) If you would like to see the original recipe, click here.

Chopped Salad With Chickpeas, Feta and Avocado

Ingredients

• 1 heart of romaine lettuce, quartered lengthwise and sliced crosswise into ½-inch pieces
• 1 ½ to 2 C. cooked chickpeas or 1 15-oz can chickpeas, rinsed
• 2 Persian cucumbers, halved and cut into ¼-inch
• ½ C. pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
• ⅓ C. thinly sliced scallions (about 2 scallions)
• 6 T. extra virgin olive oil
• 2 T. red wine vinegar
• 1 T. capers, drained, roughly chopped
• 1 T. minced shallots
• ¼ t. Dijon mustard
• 1 firm-ripe avocado, halved, pitted, and diced
• ¾ C. diced or crumbled feta cheese (about 4 ounces)
• ½ C. chopped fresh herbs, such as dill, basil, mint, or parsley, plus more for serving

• Freshly ground salt and pepper

For croutons (optional)

• 2 pita bread
• 1 tablespoon olive oil, plus more for drizzling

Directions

1. Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives, and scallions.
2. In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, ½ teaspoon salt, and ¼ teaspoon pepper and whisk well.
3. Pour enough dressing over the salad to moisten; toss well.
4. Add the avocado, feta, and herbs and toss gently, adding more dressing to taste.
5. Top with the croutons (see below) and a generous sprinkle of herbs and serve.

To make the croutons

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.

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