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Wilted Spinach Salad with Chickpeas


Summertime meals just got easier thanks to this warm spinach salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2004


  • 1 pound (about 4 cups) cherry tomatoes
  • 1 can (19 ounces) chickpeas
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons white-wine vinegar
  • 1 pound baby spinach
  • 1/2 cup slivered black olives


  1. Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.

  2. Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.

  3. Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).

Reviews Add a comment

  • sactoeats
    23 JUN, 2009
    Amazing! I have been making this one for years. Perfect light dinner.