Wilted Spinach Salad With Chickpeas

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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.

Brooke the Cook in WI April 07, 2009

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