---
title: "Herbed Chickpea & Spinach Salad"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/herbed-chickpea-and-spinach-salad-630e47ed87a50ccf720a73a3
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Veggie
rating: 4.5
rating_count: 820
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Roasted chickpeas and shallots were standout ingredients, elevating the dish beyond expectations."
  - theme: Dressing
    text: "The cherry balsamic vinaigrette was well-balanced, not overly sweet."
nutrition:
  calories: 800
  protein: 19
  fat: 48
  saturated fat: 9
  carbohydrates: 69
  sugar: 30
  fiber: 12
  cholesterol: 25
  sodium: 960
  potassium: 920
  calcium: 270
  iron: 4.4
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/herbed-chickpea-spinach-salad.avif"
---
![Step 1](step-1.jpg)
Adjust rack to top position and preheat oven to 425 degrees.
Drain and rinse @chickpeas{2%unit}; pat very dry with paper towels. Halve, peel, and cut @shallot{2%unit} into 1/2-inch-thick wedges.

![Step 2](step-2.jpg)
Toss chickpeas and shallot on a #baking sheet{} with a large drizzle of @cooking oil{2%tsp}, half the @Italian seasoning{1%tbsp} (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.

![Step 3](step-3.jpg)
Meanwhile, wash and dry produce. Halve, core, and thinly slice @pear{2%unit}.
In a #small bowl{}, whisk together @cherry jam{2%unit}, @balsamic vinegar{10%tsp}, and @olive oil{8%tbsp} (8 TBSP for 4 servings) until well combined. Season with salt and @black pepper{}.

![Step 4](step-4.jpg)
Heat a #small pan{} over medium-high heat. Add @sliced almonds{1%ounce} and toast, stirring, until golden, 2-3 minutes.

![Step 5](step-5.jpg)
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{10%ounce}, pear, and half the @feta cheese{1%cup}.
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.

![Step 6](step-6.jpg)
Divide salad between plates or bowls; top with almonds, reserved chickpeas and shallot, and remaining feta. Drizzle with reserved dressing and serve.