Shrimp Caprese Salad with Herbed Chickpeas and Balsamic Vinaigrette

This isn’t your average Caprese salad. We’ve taken the classic Italian combination of tomatoes, mozzarella and basil and turned it into a hearty, dinner-worthy dish. Fresh spinach forms a nutritious base, while caramelized shallots add sweetness and roasted chickpeas bring a satisfying crunch. Garlicky ciabatta croutons and succulent shrimp make it a complete meal.

The star of the show is a creamy balsamic vinaigrette that ties everything together. It’s tangy, rich and perfectly complements the fresh ingredients. Whether you’re looking for a quick weeknight dinner or a salad that feels like a treat, this recipe delivers on all fronts.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

6 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel and cut shallot into ½-inch-thick wedges. Toss chickpeas and shallot on a baking sheet with a drizzle of oil, half the Italian seasoning, salt and pepper. Roast on top rack until chickpeas are golden and tender and shallot is caramelized, 18-20 minutes. (You’ll add more to the sheet after 11 minutes.)
2. Meanwhile, wash and dry produce. Halve tomatoes. Dice mozzarella into ½-inch cubes. Place tomatoes in a small bowl; toss with vinegar, 1 teaspoon sugar and a big pinch of salt.
3. Halve ciabatta lengthwise; cut into ¾-inch strips. Tear strips into rough cubes. Transfer to a large bowl; toss with 2 tablespoons olive oil, garlic powder, salt and pepper. Once chickpeas and shallot have roasted 11 minutes, remove from oven and push to one side of sheet; carefully add croutons to empty side. (For 4 servings, 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.
4. 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 tablespoons olive oil, drizzling a little at a time, until creamy. Season with salt and pepper. Reserve 1½ tablespoons dressing for serving.
5. Add spinach to bowl with cooled chickpeas, shallot and croutons. Toss with remaining dressing until evenly coated.
6. Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, grilled chicken or tofu would work well. Adjust cooking time accordingly.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.

Can I make this salad vegan?

Omit the shrimp and mozzarella and use a vegan mayonnaise. Add extra chickpeas or roasted vegetables for protein.