You can also add the following if you have it available:
Place everything on a bed of shredded lettuce
1 small handful sun-dried tomatoes
1 sweet potato, sliced and steamed
1 red and 1 green bell pepper (cut into small pieces)

Salad:
Rinse the chickpeas, and let it drip dry.
Chop green onion, or use a scissor to cut it into small pieces
Slice cucumber and then cut in half
Chop basil and cilantro or use the scissors here as well
Half the cherry tomatoes
Peel the beet and slice into thin slices and steam to slightly soft, not overly done – still need some crunch
Cut off the hard stems of the asparagus and slice into bite-size pieces and also steam to crunchy.

Should you prefer to use any of the additional ingredients, cut sun-dried tomatoes into smaller pieces
Peel the Sweet potato and slice into thin slices and steam to slightly soft, not overly done – still need some crunch
Cut the red and green peppers into slivers and then into 1/3’s

You can pack layers of those ingredients you wish to use, and then toss or just leave in layers.
Place in the fridge to cool down and till ready to use.

Avocado Dressing:
½ avocado
1 Spiralized Zucchini
1 Tbsp Tahini paste
Sea salt & pepper to taste

I added some VOO and cider vinegar when I blended the dressing, in order to get a softer and smooth mixture. Serve with salad.

Note: Late this afternoon, when I wanted to use the leftover for dinner, I added some thinly sliced steamed yam (sweet potato) and extra steamed asparagus.

As for the dressing, I added some vegan milk to make it thinner and its perfect, more like a dressing than a spread, which I prefer

Served as a full meal and healthy veggie chickpea salad with yummy single serving seed bread.

Source and photo: Esme Slabs, my own combination of a number of old favorites