with Chickpeas, Ciabatta Croutons & Dressing
We love a good mash-up, like this lunch salad that brings together two of our favorites. Spinach salad, meet Caprese salad, we know you'll get along splendidly! Emerald, tender spinach is tossed with grape tomatoes, fresh mozzarella, buttery chickpeas, and crispy ciabatta croutons, in a creamy balsamic dressing. See, like chocolate and peanut butter, only different!
Allergens
Utensils
Tags
Ciabatta Bread
1 unit
Grape Tomatoes
4 ounce
Fresh Mozzarella
4 ounce
Chickpeas
1 unit
Balsamic Vinegar
5 teaspoon
Garlic Powder
1 teaspoon
Mayonnaise
2 tablespoon
Dijon Mustard
2 teaspoon
Spinach
2.5 ounce
Salt
Pepper
Olive Oil
13 teaspoon
Sugar
0.5 teaspoon
• Wash and dry produce. Halve tomatoes lengthwise. Dice mozzarella into ½-inch pieces. Halve ciabatta; drizzle with olive oil and sprinkle with half the garlic powder. Toast until golden. Drain and rinse chickpeas.
• In a small bowl, whisk together vinegar, remaining garlic powder, half the mayonnaise, half the mustard, 4 TBSP olive oil, ½ tsp sugar, and a pinch of salt and pepper until smooth. (For 4 servings, use all the mayonnaise, all the mustard, 8 TBSP olive oil, and 1 tsp sugar.)
• Dice toasted ciabatta into 1-inch pieces. Season with salt and pepper.
• In a large bowl, combine spinach, tomatoes, mozzarella, ciabatta croutons, half the chickpeas (all for 4 servings), and as much dressing as you like. (You’ll have extra dressing; save for another use.) Taste and season with salt and pepper.
• Divide salad between bowls and serve.
770
kcal
Calories
52
g
Fat
13
g
Saturated Fat
63
g
Carbohydrate
19
g
Sugar
5
g
Dietary Fiber
17
g
Protein
45
mg
Cholesterol
960
mg
Sodium
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