June 9, 2011 8:48 pm

Wilted Spinach Salad with Chickpeas

Posted In: Farm Party 2011
Posted June 9, 2011 by gcollins

Posted in :, Cuisines :




1 1/2-2 lbs. spinach, tough stems removed or substitute swiss chard

1 1/2 C chickpeas (1 can, rinsed and drained)

1 small red onion, halved and sliced

3 T olive oil

1 1/2 T red wine vinegar

1 clove garlic, minced

salt & pepper to taste

Bring large pot of water to a boil. Stir in spinach and cook until wilted, 30-60 seconds. If using chard, boil stems 2 minutes, then add leaves for 1 more minute. Rinse with cool water, then drain well.  Press out excess moisture. Chop spinach. Combine spinach, chickpeas, and onion in a large bowl. Toss to mix.

Whisk together oil, vinegar, garlic, salt & pepper in a small bowl. Pour over spinach mixture and toss to mix well. Adjust seasoning and serve (tastes even better the second day!)

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