In a large mixing bowl, add the rinsed and drained chickpeas, diced avocado, chopped cucumber, finely chopped red onion, and fresh parsley. Gently stir until evenly distributed.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, black pepper, and garlic powder until fully combined.

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

Let the salad sit for about 10 minutes at room temperature to allow flavors to meld.

Serve chilled or at room temperature, plated or in the mixing bowl for guests to serve themselves.