For the Salad: 

4 cups baby spinach

2 cups grape or cherry tomatoes, sliced in half

1 cup chopped cucumber

1, 15 ounce can chickpeas, drained and rinsed

1 small red onion, sliced thin

1/2 cup crumbled feta cheese

1/4 cup kalamata or black olives

For the dressing:

3 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1 teaspoon dijon mustard

1 teaspoon granulated sugar or honey

1/2 teaspoon kosher salt

1/2 teaspoon Italian seasoning

1/4 teaspoon black pepper