In a large mixing bowl, combine chickpeas, black beans, corn, cherry tomatoes, red onion, and cilantro. Gently fold together until evenly mixed.

In a small bowl, whisk together lime juice, lime zest, olive oil, garlic, maple syrup, salt, and pepper until well-mixed.

Pour the vinaigrette over the salad mixture and gently toss to coat all ingredients.

Just before serving, add diced avocado and fold it into the salad.

Store leftovers in an airtight container in the fridge for up to 4 days.