Rinse and drain a 15 oz can of chickpeas, and chop a medium cucumber and finely dice 1/4 cup of red onion. In a bowl, combine chickpeas, cucumber, red onion, and 2 tbsp of parsley.

Dice one large avocado and add it to the salad just before serving.

In a small bowl, whisk together 3 tbsp of olive oil, 2 tbsp of lemon juice, 1 tsp of honey, 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/4 tsp of garlic powder.

Pour the dressing over the salad mix and gently toss to coat.

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

Serve in chilled bowls or on a platter.