---
title: Herbed Chickpea & Spinach Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/herbed-chickpea-and-spinach-salad-630e47ed87a50ccf720a73a3
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Veggie
  - Salad
  - Quick
rating: 4.5
rating_count: 820
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Roasted chickpeas and shallots were standout ingredients
  - theme: Dressing
    text: The cherry balsamic vinaigrette was well-balanced
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/herbed-chickpea-spinach-salad.avif"
---
Preheat oven to 425°F. Drain and rinse @chickpeas{1%can}, then pat very dry with paper towels. Halve, peel, and cut @shallot{1%unit} into ½-inch-thick wedges.

Toss chickpeas and shallot on a baking sheet with @cooking oil{1%tbsp}, half the @italian seasoning{1%tsp}, and @salt{1%tsp}. Roast on top rack until chickpeas are lightly crispy ~{18%minutes}. Remove baking sheet from oven and transfer to a #large bowl{} to cool.

Halve, core, and thinly slice @pear{1%unit}. In a #small bowl{}, whisk together @cherry jam{2%tbsp}, @balsamic vinegar{1%tbsp}, and @olive oil{4%tbsp} until well combined. Season with salt and @black pepper{1%tsp}.

Heat a #small pan{} over medium-high heat. Add @sliced almonds{¼%cup} and toast, stirring, until golden ~{2%minutes}.

Once chickpeas and shallot have slightly cooled, transfer half to a plate and reserve. To the bowl with remaining chickpeas and shallot, add @spinach{1%bunch}, pear, and half the @feta cheese{2%oz}. Reserve 2 TBSP dressing and set aside. Add remaining dressing to bowl and toss to evenly coat. Taste and season with salt and pepper.

Divide salad between plates. Top with almonds, reserved chickpeas and shallot, and remaining feta cheese. Drizzle with reserved dressing and serve.