Step 2 Toss chickpeas with 2 teaspoons oil; spread in a single layer on a baking sheet lined with parchment or sprayed with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until browned and toasted. Cool in pan on a wire rack for 20 minutes.
Step 3 Whisk together 1/8 cup olive oil, vinegar and next 3 ingredients (through black pepper) until well blended. Layer spinach and remaining ingredients in a bowl; top with roasted chickpeas. Drizzle with vinaigrette and toss to coat.
Step 4 Hint: To decrease sodium, use beans that you have cooked from dry and do not add salt.