• 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 shallot into 1/2-inch-thick wedges. • Toss chickpeas and shallot 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 shallot 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. Pat steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest.

• 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 shallot 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. • Once finished roasting, 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 11/2 TBSP dressing (3 TBSP for 4) for serving.

• Add spinach to bowl with cooled chickpeas, shallot, 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 to serve. Thinly slice steak crosswise; serve atop salad.