Spinach Caprese Salad

🥘 Ingredients

• balsamic vinegar
  3.333 tbsp
• chickpeas
  26.8 oz
• ciabatta bread
  2 unit
• cooking oil
  1 tsp
• dijon mustard
  2 tsp
• fresh mozzarella
  8 oz
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• italian seasoning
  1 tbsp
• mayonnaise
  2 tbsp
• olive oil
  3/4 c
• paper towels
• pepper
• salt
• shallot
  2 unit
• spinach
  10 ounces
• sugar
  2 tsp

🍳 Cookware

• strainer
• baking sheet
• small bowl
• large bowl

1. 

   1

   Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Using a strainer , drain and rinse chickpeas ; pat very dry with paper towels . Halve, peel, and cut shallot into 1/2-inch-thick wedges. Toss chickpeas and shallot on a baking sheet with a drizzle of cooking oil , half the italian seasoning (all for 4), salt , and pepper . Roast on top rack until golden and shallot is caramelized, ⏱️ 20 minutes . (You'll add croutons after ⏱️ 11 minutes .)

   chickpeas: 26.8 oz, paper towels, shallot: 2 unit, chickpeas, shallot, cooking oil: 1 tsp, italian seasoning: 1 tbsp, salt, pepper
2. 

   2

   Meanwhile, wash and dry produce. Halve grape tomatoes and dice fresh mozzarella into 1/2-inch cubes. Place tomatoes in a small bowl ; toss with balsamic vinegar , sugar (1 tsp per 2 servings; 2 tsp for 4), and a big pinch of salt .

   grape tomatoes: 8 oz, fresh mozzarella: 8 oz, balsamic vinegar: 3.333 tbsp, sugar: 2 tsp, salt
3. 

   3

   Halve ciabatta bread lengthwise; cut into strips and tear into rough cubes. Transfer to a large bowl ; toss with 2 tbsp olive oil (4 tbsp for 4 servings), plus garlic powder , salt , and pepper . Once the chickpeas and shallot have roasted 11 minutes, remove them from the oven and push to one side of the sheet; turn the sheet to the empty half? Carefully add the croutons on the empty side. (For 4, add croutons to a second sheet and toast on the middle rack.) Return to the top rack until golden and crispy, ⏱️ 9 minutes . Wipe out the bowl.

   ciabatta bread: 2 unit, olive oil: 3/4 c, garlic powder: 2 tsp, salt, pepper
4. 

   4

   Once the chickpeas and croutons are finished, transfer everything to the large bowl used to season the croutons and cool slightly. Remove tomatoes from the small bowl, leaving the marinade behind. Whisk half the mayonnaise and half the dijon mustard into the marinade until smooth. (For 4 servings, use all the mayonnaise and mustard.) Slowly whisk in the remaining olive oil (4 tbsp for 2 servings; 8 tbsp for 4), a little at a time, until creamy. Season with salt and pepper . Reserve 1 1/2 tbsp dressing (3 tbsp for 4) for serving.

   mayonnaise: 2 tbsp, dijon mustard: 2 tsp, salt, pepper
5. 

   5

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

   spinach: 10 ounces
6. 

   6

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

   salt, pepper