Drain and rinse one can of chickpeas under cold water, then pat them dry using a paper towel.

Cut two ripe avocados in half, remove the pits, and dice them into medium-sized cubes.

Thinly slice half a red onion, and soak in cold water for about 10 minutes if desired.

Crumble half a block of feta cheese into small pieces and add to the bowl with avocado.

Chop a handful of fresh parsley and toss it into the bowl with the other ingredients.

In a separate bowl, whisk together three tablespoons of olive oil, one lemon juice, and one tablespoon of Dijon mustard.

Gently fold together chickpeas, avocado, soaked red onion, chopped parsley, and crumbled feta in a large mixing bowl.

Pour the dressing over the salad and toss lightly to coat.

Serve immediately or let chill for about 10–15 minutes for the flavors to meld.