Preheat the oven to 400 degrees F. Toss chickpeas with nutritional yeast, olive oil, apple cider vinegar, garlic powder, onion powder, dried dill and pinch salt. Place in a single layer on a baking sheet and roast for 20-25 minutes until golden brown and crunchy. Remove and set aside.
Whisk together all ingredients for the dressing. Season to taste with salt and pepper
Assemble the Salad
Divide the vegetables among 4 bowls. Top with chickpeas and drizzle with dressing.