Preheat oven to 350°F (175°C). Line a small baking sheet with baking paper. Place chickpeas on the sheet, drizzle with olive oil and sprinkle with salt. Stir with a spoon to coat all chickpeas. Bake for 20 minutes until golden and crispy.
Meanwhile prepare the dressing. In a small bowl whisk together mustard, lemon juice, olive oil and salt. Taste and season more if needed, set aside.
To assemble the salad place spinach in a wide shallow bowl or large plate, scatter chickpeas all over, top with radishes and feta cheese. Lastly drizzle with the dressing and serve unmixed.
Notes
For a quick lunch, I always use jarred cooked chickpeas that I rinse under water before use. If you prefer cooking your own, you can definitely do that instead.Adjust the mustard dressing to your own taste. Your lemons may be more/less sour than mine, you may want a sharper dressing than me or you may want more or less oil. Generally, if the taste is too strong you can thin out the dressing with extra oil, extra lemon juice or simply water.