with Herbed Chickpeas, Caramelized Onion & Balsamic Vinaigrette
We love a good Caprese salad, so here’s a bigger, better version that’s chock-a-block with ingredients and totally dinner-worthy. Fresh spinach provides the leafy base with caramelized onion throughout for pops of sweetness. Crisp roasted chickpeas add a protein boost while garlicky ciabatta croutons up the crunch factor even more. Of course, it wouldn’t be Caprese without the tomatoes and fresh mozzarella, but we made them bite-size so they’re more fork friendly. A creamy balsamic dressing ties it all together with Caprese's characteristic flair.
Allergens
Utensils
Tags
Red Onion
1 unit
Balsamic Vinegar
5 teaspoon
Chickpeas
1 unit
Italian Seasoning
1 tablespoon
Grape Tomatoes
4 ounce
Fresh Mozzarella
4 ounce
Ciabatta Bread
1 unit
Garlic Powder
1 teaspoon
Mayonnaise
2 tablespoon
Dijon Mustard
2 teaspoon
Spinach
5 ounce
Cooking Oil
1 teaspoon
Sugar
1 teaspoon
Olive Oil
6 tablespoon
Salt
Pepper
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut half the onion (whole onion for 4) into 1⁄2-inch-thick wedges. • Toss chickpeas and onion on a baking sheet with a drizzle of oil, half the Italian Seasoning (all for 4), salt, and pepper. • Roast on top rack until chickpeas are golden and tender and onion is caramelized, 18-20 minutes. (You’ll add more to the sheet after 11 minutes.)
• Meanwhile, wash and dry produce. • Halve tomatoes. Dice mozzarella into 1⁄2-inch cubes. • Place tomatoes in a small bowl; toss with vinegar, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt.
• Halve ciabatta lengthwise; cut into 3⁄4-inch strips. Tear strips into rough cubes. Transfer to a large bowl; toss with 2 TBSP olive oil (4 TBSP for 4 servings), garlic powder, salt, and pepper. • Once chickpeas and onion have roasted 11 minutes, remove from oven and push to one side of sheet; carefully add croutons to empty side. (For 4, add croutons to a second sheet; toast on middle rack.) Return to top rack until golden and crispy, 7-9 minutes. Wipe out bowl. • Carefully transfer everything to bowl used to season croutons to cool.
• Remove tomatoes from bowl and set aside, leaving marinade behind. • Whisk half the mayonnaise and half the mustard into marinade until smooth. (For 4 servings, use all the mayonnaise and mustard.) • Slowly whisk in 4 TBSP olive oil (8 TBSP for 4), drizzling a little bit at a time, until creamy. Season with salt and pepper. Reserve 1 1⁄2 TBSP dressing (3 TBSP for 4) for serving.
• Add spinach to bowl with cooled chickpeas, onion, and croutons. Toss with remaining dressing until evenly coated.
• Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper. Serve.
1020
kcal
Calories
68
g
Fat
16
g
Saturated Fat
81
g
Carbohydrate
22
g
Sugar
9
g
Dietary Fiber
24
g
Protein
45
mg
Cholesterol
1230
mg
Sodium
with Herbed Chickpeas, Caramelized Shallots & Creamy Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallots & Creamy Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Onion & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Onion & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallots & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
with Herb Sauce & Italian-Seasoned Potato Wedges
