Pasta and Chickpea Salad with Baby Spinach, Tomatoes, Olives and Feta Cheese
Cook the pasta in boiling salted water until al dente, drain, rinse in cold water and drain well.
Rinse the spinach, remove leaves and spin dry. Rinse the tomatoes and cut in half. Drain the olives and cut into wedges. Rinse the chickpeas through a strainer and drain well. Crumble the feta crumble.
For the vinaigrette, mix vinegar with the oil and season with salt and pepper.
Mix all salad ingredients with the vinaigrette in a bowl, season and serve in bowls.