In a large bowl, combine the rinsed chickpeas, cherry tomatoes, cucumber, red onion, and parsley.

In a small jar or bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper.

Pour the dressing over the chickpea mixture and toss to coat evenly.

Gently fold in the diced avocado and crumbled feta, taking care not to mash the avocado.

Taste and adjust seasoning with more lemon, salt, or pepper if needed.

Let the salad sit for 5–10 minutes to allow flavors to meld, then serve.