In a large mixing bowl, combine chickpeas, diced avocado, diced cucumber, red onion, and chopped parsley.

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

Pour the dressing over the salad mixture and gently toss to coat the ingredients.

Cover and let sit at room temperature for about 10 minutes to allow flavors to meld.

Serve chilled or at room temperature, using a slotted spoon to highlight colors.