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Warm chickpeas marinate in a red wine vinegar and oregano dressing, then get tossed with spinach, tomatoes, quick-pickled red onion and peppers and finished with crumbled feta.
Chickpeas, celery and capers folded through a chunky tzatziki dressing of grated cucumber, Greek yogurt, lemon, dill and garlic, rested so the flavours meld.