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Spinach Caprese Salad

Spinach Caprese Salad

with Herbed Chickpeas, Caramelized Shallots & Creamy Balsamic Vinaigrette

Don’t get us wrong—we love a good Caprese salad. But there never seems to be enough for a whole meal. So here’s a bigger, better version that’s chock-a-block with ingredients and totally dinner-worthy. Fresh spinach provides the leafy base with caramelized shallots throughout for pops of sweetness. Crisp roasted chickpeas add a protein boost while garlicky ciabatta croutons up the crunch factor even more. Of course, it wouldn’t be Caprese without the tomatoes and fresh mozzarella, but we made them bite-size so they’re more fork friendly. We even upgraded the balsamic dressing, making it creamier and heartier. Now, this is a main-course salad that won’t leave you hungry.


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

Total Time25 minutes
Prep Time10 minutes


serving amount

1 unit


5 teaspoon

Balsamic Vinegar

13.4 ounce


1 tablespoon

Italian Seasoning

4 ounce

Grape Tomatoes

4 ounce

Fresh Mozzarella

(Contains Milk)

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 teaspoon

Garlic Powder

2 tablespoon


(Contains Eggs)

2 teaspoon

Dijon Mustard

5 ounce


Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon


6 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories1030 kcal
Fat68 g
Saturated Fat15 g
Carbohydrate75 g
Sugar15 g
Dietary Fiber10 g
Protein24 g
Cholesterol45 mg
Sodium1260 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
Small Bowl
Large Bowl


Roast Shallot & Chickpeas

• Adjust rack to top position (top and middle positions for 4 servings) 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. • Toss chickpeas and shallot on a baking sheet with a drizzle of oil, half the Italian seasoning (all for 4), salt, and pepper. • Roast on top rack until chickpeas are golden and tender and shallot is caramelized, 18-20 minutes. (You’ll add more to the sheet after 11 minutes.)

Marinate Tomatoes & Prep

• Meanwhile, wash and dry produce. • Halve tomatoes. Dice mozzarella into ½-inch cubes. • Place tomatoes in a small bowl; toss with vinegar, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt.

Make Croutons

• Halve ciabatta lengthwise; cut into ¾-inch strips. Tear strips into rough cubes. Transfer to a large bowl; toss with 2 TBSP olive oil (4 TBSP for 4 servings), garlic powder, salt, and pepper. • Once chickpeas and shallot have roasted 11 minutes, remove from oven and push to one side of sheet; carefully add croutons to empty side. (For 4, add croutons to a second sheet; toast on middle rack.) Return to top rack until golden and crispy, 7-9 minutes. Wipe out bowl. • Once finished roasting, carefully transfer everything to bowl used to season croutons to cool.

Make Dressing

• Remove tomatoes from bowl and set aside, leaving marinade behind. • Whisk half the mayonnaise and half the mustard into marinade until smooth. (For 4 servings, use all the mayonnaise and mustard.) • Slowly whisk in 4 TBSP olive oil (8 TBSP for 4), drizzling a little bit at a time, until creamy. Season with salt and pepper. Reserve 1½ TBSP dressing (3 TBSP for 4) for serving.

Make Salad

• Add spinach to bowl with cooled chickpeas, shallot, and croutons. Toss with remaining dressing until evenly coated.


• Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper to serve.

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