In a large mixing bowl, combine the drained chickpeas, diced avocado, diced cucumber, and finely chopped red onion. Add chopped parsley and gently fold together.

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

Pour the dressing over the salad mixture and gently toss to ensure all ingredients are coated.

Cover the bowl and let the salad sit for about 10 minutes to allow flavors to meld.

Toss the salad once more before serving it chilled.