Prepare the vegetables

• Drain and rinse the chickpeas and black beans.
• Dice the carrots, tomatoes, avocado and red onion, and chop the cilantro.
• Drain the corn kernels.

Make the dressing

• In a small bowl, mix the Greek yogurt with the lime juice and taco seasoning.
• Season with a pinch of salt and stir until smooth.

Assemble the salad

• Combine the chickpeas, black beans, carrots, tomatoes, avocado, corn, cilantro and red onion in a large bowl.
• Pour over the yogurt dressing and toss gently to coat.
• Taste and adjust the salt, then serve.