Spinach Caprese Salad

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• chickpeas
  10 oz
• ciabatta bread
  1 unit
• cooking oil
  1 tbsp
• dijon mustard
  1 tbsp
• fresh mozzarella
  4 oz
• garlic powder
  ½ tsp
• grape tomatoes
  1 c
• italian seasoning
  1 tsp
• mayonnaise
  2 tbsp
• olive oil
  6 tbsp
• shallot
  1 unit
• spinach
  6 oz
• sugar
  1 tsp

🍳 Cookware

• baking sheet
• small bowl
• large bowl

1. 

   1

   shallot balsamic vinegar chickpeas italian seasoning grape tomatoes fresh mozzarella ciabatta bread garlic powder mayonnaise dijon mustard spinach cooking oil sugar olive oil

   shallot: 1 unit, balsamic vinegar: 2 tbsp, chickpeas: 10 oz, italian seasoning: 1 tsp, grape tomatoes: 1 c, fresh mozzarella: 4 oz, ciabatta bread: 1 unit, garlic powder: ½ tsp, mayonnaise: 2 tbsp, dijon mustard: 1 tbsp, spinach: 6 oz, cooking oil: 1 tbsp, sugar: 1 tsp, olive oil: 6 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Drain, rinse, and pat very dry chickpeas 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 cooking oil, italian seasoning, salt, and pepper. Roast on top rack until chickpeas are golden and tender and shallot is caramelized ⏱️ 18 minutes .
3. 

   3

   Meanwhile, wash and dry produce. Halve grape tomatoes. Dice fresh mozzarella into ½-inch cubes. Place tomatoes in a small bowl ; toss with balsamic vinegar, sugar, and a big pinch of salt.
4. 

   4

   Halve ciabatta bread lengthwise; cut into ¾-inch strips. Tear strips into rough cubes. Transfer to a large bowl ; toss with olive oil, 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. Return to top rack until golden and crispy ⏱️ 7 minutes . Wipe out bowl. Once finished roasting, carefully transfer everything to bowl used to season croutons to cool.
5. 

   5

   Remove tomatoes from bowl and set aside, leaving marinade behind. Whisk mayonnaise and dijon mustard into marinade until smooth. Slowly whisk in remaining olive oil, drizzling a little bit at a time, until creamy. Season with salt and pepper. Reserve 1½ tbsp dressing for serving.
6. 

   6

   Add spinach to bowl with cooled chickpeas, shallot, and croutons. Toss with remaining dressing until evenly coated.
7. 7

   Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper to serve.