Drain and rinse the chickpeas thoroughly under cold water.

In a large mixing bowl, combine the chickpeas, diced cucumber, and minced red onion.

In a small separate bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper to create the dressing.

Pour the dressing over the chickpea mixture and toss to coat evenly.

Gently fold in the diced avocado, crumbled feta cheese, and chopped parsley, being careful not to mash the avocado.

Serve immediately or refrigerate for up to 30 minutes before serving.