Preheat oven to 450ºF (230ºC). Line a baking sheet with parchment paper or a silicone mat.
In a medium-sized bowl, toss all the ingredients for the roasted chickpeas together. Pour the chickpeas onto the lined baking sheet and bake for about 20-22 minutes, giving them a quick toss after 12 minutes. Once they look browned and shriveled, they are ready to take out of the oven.
Cut the cauliflower into small pieces and pulse it in a food processor until you get tiny bits and set aside. I have a small food processor, so I had to do this in several batches.
Heat a sauté pan with 1 and a 1/2 tablespoons of olive oil over medium-high heat. Add the minced garlic and stir it a little. When the garlic starts to brown, add the zucchini and pepper and cook for about 2-3 minutes. Add in the corn kernels and cook for another 2 minutes. Finally, add the cauliflower and the seasonings--chili powder, cayenne pepper ground cumin, and salt. Cook for 2-3 more minutes and turn off the heat. You can cook the cauliflower rice separately. I was feeling a bit lazy when I made this, so I cooked them all in one large sauté pan.
Pour everything into a large serving bowl and mix in the lemon juice and sliced tomatoes. Add some cilantro and avocados if you like.
Refrigerate any leftovers in an airtight container.