Cut the ends off of the zucchini and yellow squash, and cut them in half crosswise. Run the zucchini and squash through the skinniest blade on the spiralizer to produce noodles. Place them into a large bowl.
To the zucchini and squash noodles, add the chickpeas, toasted almonds, cilantro, mint and basil.
Toss with the dressing. Serve.