Chickpea, marinated vegetable and feta salad

Celebrate Earth Hour with this no-cook, delicious chickpea, marinated vegetable and feta salad

Combine the chickpeas and chargrilled vegetables in a large bowl.
To make the dressing, place the red wine vinegar, olive oil, salt and pepper in a small bowl and whisk until well combined.
Pour dressing over the chickpea mixture and toss to coat evenly.
Arrange the baby spinach leaves on a serving platter and spoon over the chickpea mixture. Top with the feta and serve immediately.

Source

2 x 400g cans chickpeas, rinsed, drained

2 cups roughly chopped mixed marinated chargrilled vegetables

1 1/2 tbsp red wine vinegar

1/4 cup olive oil

salt and cracked black pepper

120g baby spinach leaves

125g Greek feta, roughly crumbled

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