Baby beet, chickpea, basil and feta salad

Got this one from Michelle Bridges' "Crunch time Cookbook" and it was fabulous!  It was surprisingly filling and I loved the textures and flavours.  Something a bit different for your weeknight meal!

Ingredients (serves 2)
440g can whole baby beets, drained
400g can chickpeas, drained, rinsed
4 handfuls baby spinach
1/4 red onion, thinly slices
2 tablespoons freshly torn basil
1 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinegar
freshly ground black pepper
40g low-cal feta

Method
Combine baby beets, chickpeas, baby spinach, red onion and basil in a salad bowl.  Drizzle over combined oil and vinegar.  Season with freshly ground black pepper and toss to coat.  Crumble over feta and serve.