Wilted Spinach Salad With Chickpeas

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb cherry tomatoes (about 4 cups)
• 1 (19 ounce) can chickpeas
• 4  tablespoons olive oil
• 2  tablespoons white wine vinegar
• 1  lb  Baby Spinach
• 1⁄2 cup  slivered black olives
•  salt and pepper, to taste

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.