Ginger Spinach Salad

4 cups fresh spinach, torn
1/2 (one-half) cup fresh mushrooms, sliced
1/4 (one-quarter) cup green onions, thinly sliced
1 cup cherry tomatoes, halved
1 15-ounce can chickpeas, drained and rinsed
1/2 (one-half) cup cucumber, thinly sliced
2 tablespoon olive oil
2 tablespoons apple cider vinegar
1 teaspoon fresh ginger root
1 teaspoon soy sauce
1/4 (one-quarter) teaspoon dry mustard
1/2 (one-half) teaspoon honey

In large serving bowl, mix together spinach, mushrooms, green onions, cherry tomatoes, chickpeas and cucumber. Combine remaining ingredients, mix well and pour over salad. Toss and serve to six.