Chickpea, roasted capsicum & sweet potato salad

A quick and easy salad to make when you have left over roast vegetables from the night before.  Ingredients 4 cups leftover roasted vegetables (such as sweet potato, capsicum, zucchini) 2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon ground cumin 2 x 400g cans no-added-salt chickpeas, rinsed, drained 100g baby spinach 50g reduced-fat…