Step 1

Combine the chickpeas and chargrilled vegetables in a large bowl.

Step 2

To make the dressing, place the red wine vinegar, olive oil, salt and pepper in a small bowl and whisk until well combined.

Step 3

Pour dressing over the chickpea mixture and toss to coat evenly.

Step 4

Arrange the baby spinach leaves on a serving platter and spoon over the chickpea mixture. Top with the feta and serve immediately.