• Adjust rack to top position 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 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. Pat beef or chicken dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef or chicken; cook beef to desired doneness, 3-6 minutes per side, or cook chicken until cooked through, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest.

• Meanwhile, wash and dry produce. Halve, core, and thinly slice pear. • In a small bowl, whisk together jam, vinegar, and 4 TBSP olive oil (8 TBSP for 4 servings) until well combined. Season with salt and pepper.

• 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, pear, and half the feta. • Reserve 2 TBSP dressing (4 TBSP for 4 servings) and set aside for serving. Add remaining dressing to bowl and toss to evenly coat. 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 reserved dressing and serve. Thinly slice beef or chicken against the grain; serve atop salad. Chicken is fully cooked when internal temperature reaches 165°.