Wilted Spinach Salad With Chickpeas

READY IN: 30mins
Recipe by Nabiha

A delightful recipe from marthastewart.com The olives lend the salad a wonderfully intense flavour. I often have it as a meal in itself.

Top Review by Brooke the Cook in

Great warm spinach salad! I loved the roasted tomatoes and chickpeas; it went very well with the simple dressing and spinach leaves. I'm wondering if the broiler should have been on Lo or High? I had mine on High, but the tomatoes started to char after 5 minutes... so I switched it to Lo and ended up taking them out after 8-9 minutes. We topped our salad with some toasted pine nuts. Made for Pick A Chef Spring 2009.

Ingredients Nutrition


  1. Heat broiler.
  2. On a broiler-safe rimmed baking sheet or in a large baking dish, toss the cherry tomatoes and chickpeas with 1 tbsp olive oil; season with salt and pepper.
  3. Broil, tossing occasionally, until tomatoes are slightly charred, about 15-20 minutes.
  4. Meanwhile, in a large bowl, whisk together remaining 3 tbsps olive oil and white-wine vinegar; season with salt and pepper.
  5. Add baby spinach, hot vegetables and slivered olives.
  6. Toss with vinaigrette. The spinach will wilt slightly during this time.
  7. Serve warm.

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