Put the bulgur wheat and spices in a large bowl, season with salt and pour over 1 cup boiling water. Cover with plastic wrap or lid and leave to sit for 10 mins. Fluff with a fork, then add the chopped dates, parsley, chickpeas and most of the almonds. Pour the dressing ingredients into a glass jar with lid and add salt and pepper. Shake well and pour over the salad.
Just before eating, mix the spinach through, top with the clementine slices and sprinkle with the remaining almonds.