Food & Cooking Recipes Salad Recipes Wilted Spinach Salad with Chickpeas 3.6 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 Summertime meals just got easier thanks to this warm spinach salad. Ingredients 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 Directions 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. Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper. Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly). Rate it Print