Rinse and drain the canned chickpeas. Pat them dry for extra crispness.

In a large bowl, combine diced avocado, halved cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta cheese. Toss gently to avoid mashing the avocado.

In a small bowl or jar, whisk together olive oil, lemon juice, salt, and pepper until well combined.

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

Serve immediately or chill for 30 minutes to enhance flavors.