Chickpea and Artichoke Salad - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• 1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
• 2 to 3 ounces baby spinach, finely chopped
• 6 sweet mini peppers (or 1 medium sweet red or orange bell pepper), seeded and thinly sliced
• 1 can (14 to 15 ounces) water-packed baby artichoke hearts, drained and chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• 2 tablespoons good-quality balsamic vinegar or freshly squeezed lemon juice
• ⅛ teaspoon smoked paprika (optional)
• ⅛ teaspoon garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste