Wash and dry your vegetables. Dice the avocado and cucumber into bite-sized pieces, removing seeds from the cucumber. Finely chop the red onion and soak in water for 5 minutes to mellow if needed.

In a large mixing bowl, combine the chickpeas, avocado, cucumber, red onion, and parsley.

In a separate small bowl, mix together the olive oil, lemon juice, honey, salt, black pepper, and garlic powder until well combined.

Pour the dressing over the salad mixture and gently toss to coat without mashing the avocado.

Let the salad rest at room temperature for about 10 minutes to enhance flavors.

Give the salad a gentle toss before serving. Enjoy immediately or refrigerate for a refreshing option.