Chickpea Salad

• 3 baby cucumbers, chopped
• 4 artichoke hearts, chopped
• 4 scallions, trimmed and cut into 1/4" pieces
• 1 pint cherry tomatoes, cut in half or thirds, depending on the size
• 1 red bell pepper, chopped
• 1/3 cup pitted Kalamata olives, chopped
• 1/3 cup pitted Castelvetrano olives, chopped
• 2 cups cooked chickpeas (or one can)

For the dressing

• 1/4 cup extra virgin olive oil
• 2 lemons, juiced
• 1 teaspoon garlic powder
• 1/4 cup red wine vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup nutritional yeast
• 1 tablespoon oregano
• 1/4 teaspoon black pepper