Wilted Spinach Salad With Chickpeas

• 1 lb cherry tomatoes (about 4 cups)
• 1 (19 ounce) can chickpeas
• 4 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 lb Baby Spinach
• 12 cup slivered black olives
• salt and pepper, to taste

1. Heat broiler.
2. On a broiler-safe rimmed baking sheet or in a large baking dish, toss the cherry tomatoes and chickpeas with 1 tbsp olive oil; season with salt and pepper.
3. Broil, tossing occasionally, until tomatoes are slightly charred, about 15-20 minutes.
4. Meanwhile, in a large bowl, whisk together remaining 3 tbsps olive oil and white-wine vinegar; season with salt and pepper.
5. Add baby spinach, hot vegetables and slivered olives.
6. Toss with vinaigrette.
7. The spinach will wilt slightly during this time.
8. Serve warm.

cherry tomatoes, chickpeas, olive oil, white wine vinegar, spinach, slivered black olives, salt

Taken from www.food.com/recipe/wilted-spinach-salad-with-chickpeas-259968 (may not work)