In a large mixing bowl, drain and rinse the chickpeas and black beans. Add the corn, cherry tomatoes, red onion, and cilantro. Mix gently.

In a separate bowl, whisk together lime juice, olive oil, garlic, maple syrup, cumin, chili powder, and salt for 30 seconds until smooth.

Pour the vinaigrette over the salad mixture and fold gently to combine.

Slice the avocado and fold it into the salad just before serving.

Serve immediately or refrigerate in an airtight container for up to four days.