Herbed Chickpea & Spinach Salad

🥘 Ingredients

• Italian seasoning
  1 tbsp
• balsamic vinegar
  3.333 tbsp
• black pepper
• cherry jam
  2 unit
• chickpeas
  2 unit
• cooking oil
  2 tsp
• feta cheese
  1 c
• olive oil
  1/2 c
• pear
  2 unit
• salt
• shallot
  2 unit
• sliced almonds
  1 oz
• spinach
  10 oz

🍳 Cookware

• baking sheet
• large bowl
• small bowl
• small pan

1. 

   1

    Adjust rack to top position and preheat oven to 425 degrees. Drain and rinse chickpeas ; pat very dry with paper towels. Halve, peel, and cut shallot into 1/2-inch-thick wedges.

   chickpeas: 2 unit, shallot: 2 unit
2. 

   2

    Toss chickpeas and shallot on a baking sheet with a large drizzle of cooking 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.

   cooking oil: 2 tsp, Italian seasoning: 1 tbsp, salt
3. 

   3

    Meanwhile, wash and dry produce. Halve, core, and thinly slice pear . In a small bowl , whisk together cherry jam , balsamic vinegar , and olive oil (8 TBSP for 4 servings) until well combined. Season with salt and black pepper .

   pear: 2 unit, cherry jam: 2 unit, balsamic vinegar: 3.333 tbsp, olive oil: 1/2 c, black pepper
4. 

   4

    Heat a small pan over medium-high heat. Add sliced almonds and toast, stirring, until golden, 2-3 minutes.

   sliced almonds: 1 oz
5. 

   5

    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 , pear, and half the feta cheese . Reserve 2 TBSP dressing (4 TBSP for 4 servings) and set aside for serving. Add remaining dressing to bowl and toss to evenly coat. Taste and season with salt and pepper.

   spinach: 10 oz, feta cheese: 1 c
6. 

   6

    Divide salad between plates or bowls; top with almonds, reserved chickpeas and shallot, and remaining feta. Drizzle with reserved dressing and serve.