Season a skillet with olive oil and heat over medium high heat.
Add the red onions and sauté for 2 minutes, until softened.
Add the chickpeas and a little more olive oil for moisture (if necessary.) Lower the heat to medium. Add a spoonful of dijon mustard and a sprinkle of salt. Mix until the chickpeas are fully coated in the mustard and continue to sauté for 5 minutes, until slightly crispy.
Set the heat to low and add the spinach to the pan. Mix until wilted and still bright green. Remove the mixture from the heat immediately.
Plate and top with fresh cracked black pepper and fresh parsley. Serve immediately.
