Spinach Caprese Salad

Name: Spinach Caprese Salad with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
Total time: 25 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 unit Chickpeas; 1 unit Shallot; 1 tablespoon Italian Seasoning; 4 ounce Grape Tomatoes; 4 ounce Fresh Mozzarella; 5 teaspoon Balsamic Vinegar; 1 unit Ciabatta Bread; 1 teaspoon Garlic Powder; 2 tablespoon Mayonnaise; 2 teaspoon Dijon Mustard; 5 ounce Spinach; Salt; Pepper; Cooking Oil; Sugar; Olive Oil

with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette

Recipe Development TeamUpdated on September 18, 2025

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We love a good Caprese salad but wanted a bigger, better dinner-worthy version. Here, fresh spinach provides a leafy base with sweet pops of caramelized shallots throughout. Crisp roasted chickpeas and garlicky ciabatta croutons up the crunch factor. Of course, it wouldn’t be Caprese without tomatoes and fresh mozzarella, and here they’re fork-friendly bite-size! And a creamy balsamic dressing ties it all together with Caprese's characteristic flair.

Tags:

Veggie

•Kid Friendly

•Veggie Packed

Allergens:

Milk

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Chickpeas

1 unit

Shallot

1 tablespoon

Italian Seasoning

4 ounce

Grape Tomatoes

4 ounce

Fresh Mozzarella

(Contains: Milk)

5 teaspoon

Balsamic Vinegar

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

1 teaspoon

Garlic Powder

2 tablespoon

Mayonnaise

(Contains: Eggs)

2 teaspoon

Dijon Mustard

5 ounce

Spinach

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Olive Oil

Nutrition Values

/ per serving

Calories1050 kcal

Fat69 g

Saturated Fat15 g

Carbohydrate73 g

Sugar27 g

Dietary Fiber10 g

Protein26 g

Cholesterol55 mg

Sodium1280 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.

Utensils

•Strainer

•Paper Towel

•Baking Sheet

•Small Bowl

•Large Bowl

•Whisk

Instructions

• 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.)

• 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.

• 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. • Carefully transfer everything to bowl used to season croutons to cool.

• 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.