Wilted Spinach Salad with Roasted Garbanzos and Tomatoes

wilted spinach salad

I clipped this recipe from our local newspaper’s food section a few years back–you know, back when we still got a paper newspaper.  At some point my husband stopped reading it, and I got tired of the stacks of paper recycling piling up, and so, no more paper delivery.  I get all my news online anyway–part of the trend that is slowly sinking newspaper companies across the country.  Sad, but true.  Every once in a while I do miss the paper-in-the-morning-with-a-cup-of-coffee thing, but really I only miss the food section–which only came once a week–and had started to go seriously downhill anyway.  Ahh, but I digress.  This post is about salad.  Quick, healthy salad, bursting with flavors.

wilted spinach salad trioI know it is summer still, and probably turning on the oven is the last thing you want to do–but this salad is worth it.  It’s only the broiler, and just for a few minutes.  C’mon, you’ll thank me for it!

Broiling the garbanzos gives them a tiny bit of crunch and a lovely nutty quality, which then gives way to a melt-in-your-mouth texture once you toss them in the dressing.  This recipe is actually great for winter, when the tomatoes are, well, a little blah–but using your garden fresh gems for this right now is a real treat, too.  The original recipe suggests using black olives in place of the kalamatas, but I don’t recommend it.  The flavors in this are already on the vinegary-salty end of the scale, and the black olives tipped the balance way too far on the salt end.

If you’re not a fan of vinegar dressings, you may want to cut back a bit on this one, or up the olive oil.  You could also swap out part of the vinegar for some lemon juice, or add a touch of sugar to balance things a bit.  My husband and I like the pucker factor, so we generally go with the recipe as written.

This salad makes a lovely main dish when you’re looking for something light, or is a great side for a grilled meat.  Enjoy!

Wilted Spinach Salad with Roasted Garbanzos and Tomatoes (from The Oregonian Food Day, 2005?)

  • 2 cups grape or cherry tomatoes
  • 15 ounce can garbanzo beans, drained and rinsed
  • 5 Tbsp olive oil, divided
  • salt and pepper
  • 2 Tbsp white wine vinegar or seasoned rice vinegar
  • 9 ounces baby spinach, washed
  • 1/2 cup kalamata olives, sliced

Preheat broiler.  Line a baking pan with foil, folding up a ridge about one inch tall across the center of the pan.  In a large bowl, toss the tomatoes with about 2 tsp of the olive oil.  Spread the tomatoes on one side of the baking sheet.  Repeat with the garbanzo beans.  Season with salt and pepper.  Broil, stirring every few minutes, until slightly charred, about 15 minutes.

While the tomatoes and garbanzos are broiling, whisk together the remaining oil, the vinegar, and salt and pepper to taste in the bowl.  Add the spinach and the sliced olives.

When the tomatoes and garbanzos are ready, remove them from the oven, allow to cool a moment, and when the edges of the foil are cool enough to handle use them to lift the whole mess out of the pan.  Pour right into the bowl on top of the spinach.  Toss well, serve immediately.  Serves two as an entree, four to six as a side dish.


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