Wilted Spinach Salad With Chickpeas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delightful recipe from The olives lend the salad a wonderfully intense flavour. I often have it as a meal in itself. 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.
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