• Wash and dry produce. Halve tomatoes lengthwise. Dice mozzarella into 1/2-inch pieces. Halve ciabatta; drizzle with olive oil and sprinkle with half the garlic powder. Toast until golden. Drain and rinse chickpeas.

• In a small bowl, whisk together vinegar, remaining garlic powder, half the mayonnaise, half the mustard, 4 TBSP olive oil, 1/2 tsp sugar, and a pinch of salt and pepper until smooth. (For 4 servings, use all the mayonnaise, all the mustard, 8 TBSP olive oil, and 1 tsp sugar.)

• Dice toasted ciabatta into 1-inch pieces. Season with salt and pepper.

• In a large bowl, combine spinach, tomatoes, mozzarella, ciabatta croutons, half the chickpeas (all for 4 servings), and as much dressing as you like. (You’ll have extra dressing; save for another use.) Taste and season with salt and pepper.

• Divide salad between bowls and serve.