In a large mixing bowl, combine the drained and rinsed chickpeas, diced avocado, chopped cucumber, finely sliced red onion, and roughly chopped fresh parsley. Toss gently to ensure the ingredients mix without mashing the avocado.

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

Drizzle the lemon dressing over the prepared salad base and toss gently until all components are well-dressed.

Allow the salad to sit for about 10 minutes before serving to let the flavors meld.

Serve the salad chilled or at room temperature, adding avocado just before serving.