 | | Directions |
- Preheat broiler.
- Line large baking sheet with foil.
- Spread cut tomatoes and garbanzo beans on a baking sheet.
- Sprinkle with the 1 tablespoon olive oil. Toss to combine and coat. Season with salt and pepper.
- Place under broiler, toss occasionally, until tomatoes are slightly charred (15-20 minutes) and garbanzo beans are tanned and slightly crisp.
- Meanwhile, place spinach in large serving bowl.
- In small bowl, whisk together the olive oil and vinegar. Season with salt and pepper.
- Pour over spinach, add hot vegetables and toasted almonds. Toss to combine. (Spinach will wilt slightly).
- Note: To toast almonds, place in small dry skillet over medium low heat. Toss occasionally until lightly browned. Remove from heat.
- Note: Garbanzo beans are also called chickpeas.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Container: large baking sheet, large serving bowl, small mixing bowl
Servings: 4
|  | | Ingredients | | - | | 2 ounces almonds - slivered and toasted |
| - | | 1 pint grape tomatoes - cut in half |
| - | | 1 package fresh spinach - 10-16 oz. |
| - | | 14 ounces garbanzo beans - drained and rinsed, garbanzo beans are the same thing as chickpeas |
| - | | 1 tablespoon olive oil |
| - | | DRESSING |
| - | | 3 tablespoons olive oil |
| - | | 2 tablespoons white wine vinegar |
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