Divide spinach, cucumbers, tomatoes, chickpeas and eggs between two resealable plastic containers.
Vinaigrette: Whisk together oil, vinegar, shallot, chives, Dijon mustard, honey, salt and pepper until combined. Pour into two small resealable plastic containers; pack along with salad.
For extra protein, add a sliced grilled chicken breast or leftover steak to the salad.
To cook hard-cooked eggs: In saucepan large enough to fit eggs in single layer, place eggs and fill with enough cold water to cover eggs with 1 inch (2.5 cm) of cold water. Cover and bring eggs to rolling boil over high heat. Remove from heat; let stand in water for 18 to 23 minutes depending on the size (18 minutes for medium-size eggs, 20 minutes for large eggs and 23 minutes for extra-large eggs). Drain water; immediately run cold water over eggs until cooled (rapid cooling helps prevent a green ring from forming around yolks).