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Cook ravioli according to package directions, drain; set aside.
To a large skillet, add the olive oil, yellow squash, zucchini, chickpeas, thyme, salt, pepper, and cook over medium-high heat until the vegetables have softened slightly but are still crisp-tender, about 5 minutes; stir intermittently.
Add the garlic and cook until fragrant, about 1 minute; stir intermittently.
Turn off the heat and add the tomatoes, parsley, and stir to combine; set aside.
To a large platter, add the spinach and top with the ravioli, the vegetables and chickpeas; set aside while you make the vinaigrette.
To a medium bowl, add all ingredients, whisk to combine, and taste for seasoning balance. Make any necessary tweaks, i.e. more salt, pepper, sugar, etc.
Evenly drizzle vinaigrette over salad as desired and serve immediately.