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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Update Servings
  • 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
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
Container: large baking sheet, large serving bowl, small mixing bowl
10 mins
20 mins
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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