In a large skillet, heat olive oil over medium heat. Add the ginger and shallots, then lightly sauté until fragrant but not brown. Add chickpeas to the skillet, being careful to pour away from yourself. Gently stir to combine, then cook about 5 minutes until heated through. Add the lemon juice and salt. Remove from the heat. In a medium bowl, toss the warm chickpeas with the grapes and spinach. Serve warm.