Serves 4 Ingredients: 1 15oz can chickpeas, rinsed and drained 1 medium beet, peeled, and quartered 1 clove garlic 2 Tbs almond butter 3 Tbs fresh lemon juice ¼ cup avocado oil ¾ tsp pink himalayan salt 2 yellow squash, cut longways 2 zucchini, cut longways 8 slices of gluten free bread cilantro, chopped