• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut shallot into 1/2-inch-thick wedges. Halve, core, and thinly slice apple.

• Toss chickpeas and shallot on a baking sheet with a large drizzle of oil, half the Italian Seasoning (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. • Heat a small dry pan over medium-high heat. Add almonds and toast, stirring, until golden, 2-3 minutes.

• 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, apple, half the feta, and 1 TBSP dressing (2 TBSP for 4 servings). (You’ll use the rest of the dressing for serving.) Taste and season with salt and pepper.

• Divide salad between plates or bowls; top with almonds, reserved chickpeas and shallot, and remaining feta. Drizzle with remaining dressing and serve.