Mix the baby spinach leaves and carrot together and place onto a wide salad platter or into a large bowl.
Add the tomatoes and pepper slices and scatter over the mixed beans, chickpeas and toasted pumpkin seeds.
Halve the avocado and remove the stone. Scoop the flesh into a food processor and add the mustard, lemon juice, honey and Tabasco sauce. Blend until smooth then, with the motor still running, gradually pour in the oil and 2–3 tablespoons warm water. Season to taste.
Drizzle the dressing over the salad and serve immediately.