Spinach Caprese Salad with Chickpeas, Ciabatta Croutons & Dressing
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!
Prep: 10 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 1 ciabatta bread
- 4 oz grape tomatoes
- 4 oz fresh mozzarella
- 1 chickpeas
- 5 tsp balsamic vinegar
- 1 tsp garlic powder
- 2 tbsp mayonnaise
- 2 tsp dijon mustard
- 5 oz spinach
- salt
- pepper
- 7 tsp olive oil
- 0.5 tsp sugar
- 2 ciabatta breads
- 8 oz grape tomatoes
- 8 oz fresh mozzarella
- 1 chickpeas
- 5 tsp balsamic vinegar
- 1 tsp garlic powder
- 2 tbsp mayonnaise
- 2 tsp dijon mustard
- 10 oz spinach
- salt
- pepper
- 13 tsp olive oil
- 1 tsp sugar
Instructions
- • Wash and dry produce. Halve tomatoes lengthwise. Dice mozzarella
into ½-inch pieces. Halve ciabatta; drizzle with olive oil and sprinkle
with half the garlic powder (all for 4 servings). Toast until golden. Drain
and rinse chickpeas. - • In a small bowl, whisk together half the vinegar, half the mayonnaise,
half the mustard, and ½ tsp sugar until smooth. (For 4 servings, use all the
vinegar, all the mayonnaise, all the mustard, and 1 tsp sugar.) Slowly whisk
in 2 TBSP olive oil (4 TBSP for 4) until creamy; season with salt and pepper. - • Dice toasted ciabatta into 1-inch pieces. Season with salt and pepper.
- • 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.