• ▢800g/ 14oz (2 cans) chickpeas, well drained (Note 1)

Dressing / Marinade:

• ▢2 tbsp red wine vinegar (Note 2)
• ▢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 (Note 2)
• ▢1 tsp white sugar
• ▢1/2 tsp salt

Salad:

• ▢250g/ 8oz cherry or grape tomatoes , halved (or 2 normal tomatoes)
• ▢3 cups (packed) spinach, sliced 1/2 cm / 1/5″ thick (Note 4)
• ▢100g/ 3oz feta
• ▢3/4 cup chargrilled peppers , drained and sliced 1cm / 1/3″ thick (optional, Note 5)