Spinach Caprese Salad with Chickpeas and Ciabatta Croutons

This vibrant salad brings together the best of two worlds: the freshness of a spinach salad and the classic flavors of Caprese. Tender spinach leaves are tossed with juicy grape tomatoes, creamy fresh mozzarella, buttery chickpeas and crunchy ciabatta croutons, all coated in a rich balsamic dressing. It’s a satisfying meal that comes together in just 10 minutes!

Perfect for a quick lunch or a light dinner, this salad is packed with texture and flavor. The homemade dressing adds a tangy creaminess that ties everything together beautifully. Feel free to adjust the amount of dressing to your liking and save any extra for another salad.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve tomatoes lengthwise. Dice mozzarella into ½-inch pieces. Halve ciabatta and toast until golden. Drain and rinse chickpeas.
2. In a small bowl, whisk together vinegar, 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.)
3. Dice toasted ciabatta into 1-inch pieces.
4. 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.
5. Divide salad between bowls and serve.

Recipe Tips

FAQ

Can I use a different type of bread for the croutons?

Yes, any crusty bread like sourdough or French bread works well. Just toast it until crispy.

How can I make this salad vegan?

Replace the mozzarella with a vegan cheese alternative and use vegan mayonnaise. Omit the cheese or use a plant-based version.

Can I prepare this salad ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients separately and assemble just before serving to keep the croutons crunchy.