Greek Marinated Chickpea Salad

Ingredients

• 800g (2 cans) chickpeas, well drained

Dressing / Marinade:

• 2 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• 1 garlic clove, minced using garlic press
• 2 tsp dried oregano
• 1/2 tsp dijon mustard (or other non spicy smooth mustard)
• 3/4 tsp EACH salt and pepper

Quick pickled onion (pickling optional, Note 3):

• 1/2 red onion, finely sliced
• 1/2 cup red wine vinegar
• 1 tsp white sugar
• 1/2 tsp salt

Salad:

• 250g/ 8oz cherry or grape tomatoes, halved (or 2 normal tomatoes)
• 3 cups (packed) baby spinach or other mixed leaves
• 100g feta
• 3/4 cup chargrilled peppers, drained and sliced 1cm

Directions

1. Shake Dressing in a jar.

Marinated chickpeas:

1. Place chickpeas in a microwaveable bowl. Toss with half the Dressing.
2. Microwave 1 1/2 minutes, stirring every 30 seconds, until warmed through.
3. Set aside 20 minutes to marinate (warm chickpeas = absorbs flavour).

Quick Pickled Onion:

1. Mix ingredients in a bowl, set aside 30 minutes until onion is wilted. Drain.
2. Speedy option: microwave for 2 minutes until hot, cool 10 minutes then use.

Assemble salad:

1. Place spinach in a big bowl, add marinated chickpeas (including all residual Dressing in the bowl). Add tomatoes, pickled onion and peppers, if using.
2. Pour over remaining Dressing, toss well. Transfer to serving plate, crumble over feta, serve!