In a medium bowl, whisk together the olive oil, vinegar, lemon juice, oregano, parsley, garlic powder, and mustard. Taste and season with salt and pepper.
2 medium zucchini
1/2 small red onion thinly sliced
1 14-ounce can quartered artichoke hearts, drained
1/2 cup halved pitted Kalamata olives
1 15-ounce can chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
2 cups baby spinach
1 cup grape (or cherry) tomatoes halved
Spiralize the zucchini and put them in a large bowl. Add the sliced onion, artichoke hearts, olives, chickpeas, feta, spinach, and tomatoes to the bowl. Pour the dressing over the salad and toss well to combine. Serve immediately or refrigerate until ready to serve.