Italian · Serves 2
with Apple, Feta, Almonds & Italian Dressing
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 tangy Italian dressing, and juicy bites of apple to make a light yet satisfying meal. We’ll have you whirling for joy when dinner’s ready in 30 minutes.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut shallot into ½-inch-thick wedges. Halve, core, and thinly slice apple.
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.
Heat a small dry pan over medium-high heat. Add almonds and toast, stirring, until golden, 2-3 minutes.
Pat chicken or organic chicken with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until cooked through, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest.
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, apple, half the feta, and 1 TBSP dressing (2 TBSP for 4 servings). (You’ll use the rest of the dressing for serving.) 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 remaining dressing and serve.
Thinly slice chicken or organic chicken crosswise; serve atop salad.
Chicken is fully cooked when internal temperature reaches 165°.
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