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Chickpea, spinach, fresh cheese and tapenade salad

15 min


15 persons




0 / 5 (0 votes)


BORGES - Ensalada de garbanzos


  • 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

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.

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