Spinach Caprese Salad
with Chickpeas, Ciabatta Croutons & Dressing
- Soy
- Wheat
- Milk
- Eggs
We love a good mash-up, like this lunch salad that brings together two of our favorites. Spinach salad, meet Caprese salad, we know you'll get along splendidly! Emerald, tender spinach is tossed with grape tomatoes, fresh mozzarella, buttery chickpeas, and crispy ciabatta croutons, in a creamy balsamic dressing. See, like chocolate and peanut butter, only different!
Ingredients
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
4 ounce
Grape Tomatoes
4 ounce
Fresh Mozzarella
(Contains: Milk)
1 unit
Chickpeas
5 teaspoon
Balsamic Vinegar
1 teaspoon
Garlic Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
2.5 ounce
Spinach
Not included in your delivery
4 tablespoon
Olive Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Halve tomatoes lengthwise. Dice mozzarella into ½-inch pieces. Halve ciabatta and toast until golden. Drain and rinse chickpeas.
• In a small bowl, whisk together vinegar, garlic powder, half the mayonnaise, half the mustard, 4 TBSP olive oil, ½ tsp sugar, and a pinch of salt and pepper until smooth. (For 4 servings, use all the mayonnaise, all the mustard, 8 TBSP olive oil, and 1 tsp sugar.)
• Dice toasted ciabatta into 1-inch pieces.
• In a large bowl, combine spinach, tomatoes, mozzarella, ciabatta croutons, half the chickpeas (all for 4 servings), and as much dressing as you like. (You’ll have extra dressing; save for another use.) Taste and season with salt and pepper.
• Divide salad between bowls and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The balsamic Dijon dressing was widely praised as the star of the dish, though some found it too sharp or vinegary — go lighter on the dressing if you prefer a milder taste. The fresh mozzarella and ciabatta croutons were crowd favorites, while opinions on the chickpeas were split: some loved the heartiness they added, others found them bland or mushy.
- Ease of prep: This comes together quickly and easily, making it a great go-to for a light lunch or side salad.
- Suggestions: Roast or toast the chickpeas before adding them to the salad — multiple reviewers found this significantly improved their flavor and texture. Dice the ciabatta before toasting so the croutons crisp up more evenly and don't soak up as much dressing. A few reviewers also suggested adding basil for a more authentic caprese feel, and one recommended sautéing the chickpeas with roasted red pepper and a splash of vinegar for extra depth.
- Leftovers: This salad is best eaten fresh — the croutons soften quickly once dressed, and it doesn't hold up well the next day.
Reviews from our home cooks
This is my favourite staple salad. While lettuce and arugula taste very bitter to me, spinach is wonderful, and I love chickpeas in anything (and they add a heartiness here that makes it into a full meal). The caprese element is classic, and the make-up of the salad is such that I can leave leftovers in the fridge and be perfectly happy eating them the next day.
It was easy, but the spinach was wilted when I opened my box. It spruced up a little when I washed it, but I'd have done better to buy fresh at the grocery. The recipe was good, and the salad dressing was fine. I didn't use as much oil as was called for. I didn't make the croutons since I didn't want the extra calories. I've frozen the bread, and I'll use it for something else.
I always enjoy a caprese salad and this was no exception. There is usually a little too much spinach (or Greens) for me but the rest of the salad was very good and I can always use the extra greens for another salad
I found the ciabatta croutons did not get crispy as I was expecting. They were fine, but it could be a fantastic meal if there was an easier process to get crispy croutons. I love this salad and will put it on my regular rotation! Yum!
The dressing flavors were great with this salad, enriching the taste of the ingredients and I liked the toasted croutons, too. And I've realized I can "salt & pepper" to taste using a lighter touch with the vinegar based dressings, especially.
I still bake the chickpeas to make them crunchier like the original recipe and sometimes use a different dressing... but overall one of my favorites
I enjoyed this salad but wish there was a way to make it on two separate days. The croutons soften the second day and the salad as a whole is not as good if you save half for the next day. I like salads but needing it split into two days is always difficult but as it is summer I will keep trying
The fresh made dressing was fantastic! Used all the ingredients instead of half for the 2 servings. Made a lot for 2 adults. Used the leftovers as a side salad for the leftover Garlic Butter Shrimp Scampi.
Enjoyed this salad a lot! Lots of chickpeas and dressing was perfect for it
It is not caprese without basil! Thankfully I am growing some, so snipped some right on, amazing! And the dressing no way. Also 2 rolls would have been better. I just ignored the dressing and drizzled it with olive oil and balsamic with a little salt and pepper. Don't like bread in my salad so just warmed it and used it to mop up the oil and vinegar- now we are talking
