Wilted Spinach Salad with Chickpeas

Prep Time:
10 mins
Total Time:
30 mins

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


  • 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

  • ½ 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).

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