Spinach Caprese Salad

Name: Spinach Caprese Salad with Herbed Chickpeas, Caramelized Shallots & Creamy Balsamic Vinaigrette
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Shallot; 5 tsp Balsamic Vinegar; 13.4 oz Chickpeas; 1 tbsp Italian Seasoning; 4 oz Tomato; 4 oz Mozzarella Cheese; 1 Bread; 1 tsp Garlic Powder; 2 tbsp Mayonnaise; 2 tsp Dijon Mustard; 5 oz Spinach; 1 tsp Cooking Oil; 1 tsp Granulated Sugar; 6 tbsp Olive Oil; Salt; Black Pepper

with Herbed Chickpeas, Caramelized Shallots & Creamy Balsamic Vinaigrette

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
5 tsp Balsamic Vinegar
13.4 oz Chickpeas
1 tbsp Italian Seasoning
4 oz Tomato
4 oz Mozzarella Cheese
1 Bread
1 tsp Garlic Powder
2 tbsp Mayonnaise
2 tsp Dijon Mustard
5 oz Spinach
1 tsp Cooking Oil
1 tsp Granulated Sugar
6 tbsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.)
2

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.
3

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.
4

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.
5

Add spinach to bowl with cooled chickpeas, shallot, and croutons. Toss with remaining dressing until evenly coated.
6

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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