Chickpea, spinach, fresh cheese and tapenade salad

Step by step

1. Step 1

   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.

2. ‘- 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.