Wilted Spinach Salad with Chickpeas

• 1 lb. cherry tomatoes
• 1 can chickpeas
• 4 tbsp. olive oil
• Coarse salt and ground pepper
• 2 tbsp. white-wine vinegar
• 1 lb. baby spinach
• 1/2 c. slivered black olives

1. Heat broiler.
2. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper.
3. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
4. Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
5. Add baby spinach, hot vegetables, and black olives.
6. Toss with vinaigrette (spinach will wilt slightly).

cherry tomatoes, chickpeas, olive oil, salt, whitewine vinegar, baby spinach, slivered black olives

Taken from www.delish.com/recipefinder/wilted-spinach-salad-chickpeas-recipe-mslo0610 (may not work)