5ouncesCherry or Grape Tomatoeshalved or quartered
2cupscanned/cooked Chickpeasrinsed and drained
1/2cupfresh Cilantro
1cupCorn
1Avocadodiced
1/2Purple Oniondiced
Instructions
Combine avocado oil, lime juice, cumin, garlic powder, sea salt, and cayenne in a bowl and set aside.
In a large bowl add the spiralized zucchini, cherry tomatoes, chickpeas, cilantro, corn, avocado, and purple onion.
Toss the ingredients in the large bowl with the avocado lime dressing and serve.
Notes
NOTE: I make my chickpeas in myInstant Potinstead of using canned chickpeas. To make chickpeasin yourInstant Potsoak dried chickpeasin water overnight or for 8-12 hours.Rinse and drain them, add them to theInstant Potwith just enough water to cover them and cook on MANUAL high pressure, for 15 minutes. When the time is up let the pot naturally release pressure, about 25 minutes. Rinse and drain then use in place of canned chickpeas. If you're using unsoaked chickpeasyou'll need to cook them for 35 minutes.