Wilted Spinach Salad with Chickpeas Recipe

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The wonderful flavor of broiled grape tomatoes and garbanzo beans combined with spinach leaves and toasted slivered almonds, all tossed with a simple olive oil and white wine vinegar dressing, makes a really tasty salad recipe that complements any entrée.

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Servings:

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

Container:large baking sheet, large serving bowl, small mixing bowl

Directions

PREP

10 mins

COOK

20 mins

READY IN

30 mins

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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