Cold Thai Coconut Curry Veggie Noodle Bowl

Using a veggie peeler, peel zucchini and carrots into ribbons. Place them in a bowl and toss with a few sprinkles of salt; this will soften the ribbons to a cooked texture without needing to cook them down. Toss in chopped cherry tomatoes, sunflower greens, pumpkin seeds, and chickpeas. Throw in two 'healing spoons' (approximately 2 tablespoons) of hummus or pesto (the original recipe used Thai coconut curry hummus). Mix well using salad tongs. That’s it!