Black-Eyed Pea and Spinach Salad

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1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)

4 cups low-sodium chicken broth or water (if using dried peas)

3/4 cup lowfat buttermilk

3 tablespoons mayonnaise

1 1/2 teaspoons spicy brown mustard

1/4 cup apple cider vinegar

1/8 teaspoon hot sauce (recommended: Tabasco)

1/2 teaspoon salt, plus more

1/8 teaspoon fresh ground pepper

1/4 cup red onion, diced (about 1 cup)

3/4 cup thinly sliced celery (2 stalks)

2 tablespoons chopped fresh chives

4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons