Thoroughly drain and rinse the chickpeas under cold water and place them in a large mixing bowl.

Add the diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley to the bowl with the chickpeas.

In a small separate container, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.

Add the diced avocado and crumbled feta cheese to the vegetable mixture.

Drizzle the dressing over the salad and toss gently using a silicone spatula to ensure the avocado remains intact.

Adjust seasoning to taste and serve immediately.