Herbed Chickpea & Spinach Salad

🥘 Ingredients

• balsamic vinegar
  1 tbsp
• black pepper
  1 tsp
• cherry jam
  2 tbsp
• chickpeas
  1 can
• cooking oil
  1 tbsp
• feta cheese
  2 oz
• italian seasoning
  1 tsp
• olive oil
  4 tbsp
• pear
  1 unit
• salt
  1 tsp
• shallot
  1 unit
• sliced almonds
  ¼ cup
• spinach
  1 bunch

🍳 Cookware

• large bowl
• small bowl
• small pan

1. 

   1

   Preheat oven to 425°F. Drain and rinse chickpeas , then pat very dry with paper towels. Halve, peel, and cut shallot into ½-inch-thick wedges.

   chickpeas: 1 can, shallot: 1 unit
2. 

   2

   Toss chickpeas and shallot on a baking sheet with cooking oil , half the italian seasoning , and salt . Roast on top rack until chickpeas are lightly crispy ⏱️ 18 minutes . Remove baking sheet from oven and transfer to a large bowl to cool.

   cooking oil: 1 tbsp, italian seasoning: 1 tsp, salt: 1 tsp
3. 

   3

   Halve, core, and thinly slice pear . In a small bowl , whisk together cherry jam , balsamic vinegar , and olive oil until well combined. Season with salt and black pepper .

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

   4

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

   sliced almonds: ¼ cup
5. 

   5

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

   spinach: 1 bunch, feta cheese: 2 oz
6. 

   6

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