Chickpea, Tomato & Feta Salad

2 x 300g cans chickpeas, drained, rinsed

2 x 250g punnets cherry tomatoes or grape tomatoes, halved

1 small red onion, halved, thinly sliced

1 ½ cups fresh flat-leaf parsley leaves

100g low-fat feta, crumbled

{“Make vinaigrette”=>”Combine vinegar, oil and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.”}

Combine chickpeas, tomatoes, onion and parsley in a bowl. Add vinaigrette. Toss gently to combine. Top with feta. Serve.