Warm Chickpea, Red Pepper, And Spinach Salad With Harissa

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1 tablespoon sherry vinegar

1/2 tablespoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 to 4 tsp. harissa*

3 tablespoons extra-virgin olive oil

1 medium red bell pepper

1 medium yellow bell pepper

2 tablespoons olive oil

1 medium eggplant, cut into 1/2-in. cubes

1 can (15 oz). chickpeas (garbanzos), rinsed and drained

About 3/4 tsp. kosher salt

About 3/4 tsp. freshly ground black pepper

1 bag (6 oz.) baby spinach

12 large fresh mint leaves, stacked and cut crosswise into thin ribbons

1/3 cup minced red onion, rinsed and drained

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