Chickpea Edamame Salad with Lemon & Dill

1/2 Lemon (juiced)

1 tbsp Avocado Oil

1 tsp Dijon Mustard

1 tsp Maple Syrup

2 tbsps Fresh Dill (chopped)

2 cups Baby Spinach (chopped)

1 cup Chickpeas (cooked)

1 cup Frozen Edamame (thawed)