Herbed Chickpea & Spinach Salad
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Herbed Chickpea & Spinach Salad

Herbed Chickpea & Spinach Salad

with Pear, Feta, Almonds & Cherry Balsamic Vinaigrette

We’re putting a new spin on spinach salad—and this hearty supper stunner is ready for a twirl. Crisped-up herby chickpeas, toasted almonds, and briny-tangy feta cheese are balanced by a sweet and tart cherry balsamic dressing, and juicy bites of pear to make a light yet satisfying meal. We’ll have you whirling for joy when dinner’s ready in 30 minutes.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit


1 tablespoon

Italian Seasoning

1 unit

Bartlett Pear

1 unit

Cherry Jam

5 teaspoon

Balsamic Vinegar

½ ounce

Sliced Almonds

(Contains Tree Nuts)

5 ounce


½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

4 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories790 kcal
Fat47 g
Saturated Fat10 g
Carbohydrate72 g
Sugar29 g
Dietary Fiber12 g
Protein19 g
Cholesterol25 mg
Sodium1600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Large Bowl
Small Bowl
Small Pan


Start Prep

• Adjust rack to top position and preheat oven to 425 degrees. • Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut shallot into ½-inch-thick wedges.

Roast Chickpeas

• Toss chickpeas and shallot on a baking sheet with a large drizzle of oil, half the Italian Seasoning (all for 4 servings), and 1 tsp salt (2 tsp for 4). Roast on top rack until chickpeas are lightly crispy, 18-20 minutes (it’s natural for chickpeas to pop a bit as they roast!). • Remove sheet from oven; transfer chickpeas and shallot to a large bowl to cool.

Finish Prep & Make Dressing

• Meanwhile, wash and dry produce. Halve, core, and thinly slice pear. • In a small bowl, whisk together jam, vinegar, and 4 TBSP olive oil (8 TBSP for 4 servings) until well combined. Season with salt and pepper.

Toast Almonds

• Heat a small, dry pan over medium-high heat. Add almonds and toast, stirring, until golden, 2-3 minutes.

Assemble Salad

• Once chickpeas and shallot have slightly cooled, transfer half the chickpeas and shallot to a plate; reserve for serving. • To bowl with remaining chickpeas and shallot, add spinach, pear, and half the feta. • Reserve 2 TBSP dressing (4 TBSP for 4 servings) and set aside for serving. Add remaining dressing to bowl and toss to evenly coat. Taste and season with salt and pepper.


• Divide salad between plates or bowls; top with almonds, reserved chickpeas and shallot, and remaining feta. Drizzle with reserved dressing and serve.

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