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˚ for 25 to 30 minutes or until browned and toasted. Cool in pan on a wire rack 20 minutes.
Whisk together 1/4 cup olive oil, vinegar and next three 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.