Rinse the chickpeas, and let them 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 it's perfect, more like a dressing than a spread, which I prefer.