Begin by bringing a large pot of salted water to a boil. Add ravioli and cook according to package instructions for 4-5 minutes until tender. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add zucchini, yellow squash, and chickpeas. Sauté for 5 minutes until vegetables are tender yet vibrant.

Remove from heat and stir in minced garlic, diced tomatoes, and parsley. Toss gently to combine, allowing residual heat to soften the tomatoes.

On a serving platter, create a bed of fresh spinach. Layer cooked ravioli on top and spoon sautéed vegetables over them.

In a small bowl, whisk together mustard, vinegar, olive oil, sugar, salt, and pepper to prepare vinaigrette.

Drizzle vinaigrette over salad and toss gently to combine. Serve immediately.