Begin by draining and rinsing one can of chickpeas in a colander. In a large mixing bowl, combine the chickpeas with one diced avocado, one diced cucumber, finely chopped red onion, and fresh parsley.

In a separate small bowl, whisk together four tablespoons of extra virgin olive oil, the juice of one lemon, one tablespoon of honey, and a sprinkle of salt, black pepper, and garlic powder.

Pour the prepared lemon dressing over the salad mixture in the larger bowl. Gently toss everything together using a spatula.

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

After resting, give it one last gentle toss and serve it chilled as a refreshing side dish or light meal.