1. Start by draining and rinsing your chickpeas thoroughly. This step is key to prevent any canned taste and reduce sodium. I learned this the hard way—once I skipped the rinse, and my whole family wrinkled their noses.
2. In a large mixing bowl, add the chickpeas, diced avocado, cherry tomatoes, red onion, cucumber (if using), and fresh herbs.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, salt, pepper, and red pepper flakes if you like a kick.
4. Pour the dressing over the salad ingredients. Gently toss everything together, being careful not to mash the avocado too much—unless you’re going for a creamy texture.
5. Taste and adjust seasoning. Sometimes a little extra lemon juice or salt is just what the salad needs to really sing.
6. Let the salad sit for about 5-10 minutes before serving to let the flavors meld. This is perfect timing for me to clear the table or get the kids ready for dinner.

Pro tip: If you want to make this salad ahead of time, wait to add the avocado until right before serving to keep it bright and green. I learned this the first time I tried prepping everything the night before, and by dinner, the avocado had turned a bit brown. Lesson learned!