Spinach Artichoke Pasta Salad with Lemon Vinaigrette (vegan, gluten-free)

0 Cook pasta according to package’s instructions. Drain and set aside. 
1 Cook spinach in boiling water for 1 minute. Drain and rinse with cold water. Squeeze out excess water and set aside. 
2 Make the lemon vinaigrette by combining all the ingredients for the vinaigrette in a small jar or bowl. Whisk until well combined. 
3 In a large bowl, add the pasta, spinach, artichokes, sun-dried tomatoes, chickpeas, red onion, and vegan parmesan. Pour the lemon vinaigrette over the top. Toss until everything is well combined. Taste and adjust seasonings if needed. Enjoy!