Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.
Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing, then season with a pinch of salt and pepper.
Place the chickpeas in a bowl and coat them with the tahini dressing.
Add the baby spinach leaves, top with diced avocado and the zucchini slices.
Stir well to combine.
Sprinkle with soaked almonds (or seeds of choice).
All credit for this recipe goes to Sam Woods and the original source can be found here.
