English
Español
Chickpea, spinach, fresh cheese and tapenade salad
Ingredients
* 400 g (15 oz) cooked chickpeas
* 200 g (7 oz) fresh baby spinach
* 120 g (5 oz) fresh cheese
For the tapenade:
* 150 g (5 oz) pitted black olives
* 2 anchovy fillets
* 80 ml (3 US fl oz) Borges extra-virgin olive oil
4 SERVES
15 MIN
EASY
Step by Step
Wash the spinach and dry well. Cut the cheese into cubes and put by. Mix the cooked chickpeas in a bowl with the spinach and fresh cheese. Add as much tapenade as you like.To make the tapenade, crush the olives and anchovies in a mortar and slowly add the olive oil.
Nutritional Tips
- Pulse-based salads are highly nutritious and make an excellent meal-in-one for summer or as a packed lunch.- Want to pack it out a bit? Add some cold strips of roast chicken breast.
- If you want to make this a tasty vegan recipe, simply omit the anchovies from the tapenade.
RELATED RECIPES 
RELATED PRODUCTS
