In a large mixing bowl, combine one can of drained and rinsed chickpeas, one diced ripe avocado, one diced cucumber, half a finely chopped red onion, and a handful of freshly chopped parsley.

In a separate small bowl, whisk together 3 tablespoons of olive oil, the juice of one freshly squeezed lemon, 1 tablespoon of honey, and a pinch of salt and black pepper. Add half a teaspoon of garlic powder.

Pour the dressing over the salad base and gently toss everything together.

Allow the salad to sit at room temperature for about 10 minutes.

Serve your salad chilled, optionally garnished with parsley or a lemon wedge.