Start by dicing the ripe avocado and cucumber into bite-sized pieces, and finely chop the red onion. Combine the chickpeas, diced avocado, cucumber, chopped red onion, and fresh parsley in a bowl.

In a separate bowl, whisk together the olive oil, lemon juice, honey, and season with salt, black pepper, and garlic powder. Whisk for 1-2 minutes until emulsified.

Pour the dressing over the salad mixture and toss gently until evenly coated.

Let the salad sit for about 10 minutes to allow the flavors to meld.

Serve chilled or at room temperature. If making in advance, keep the avocado and dressing separate until ready to serve.