If using canned chickpeas, drain, but reserve two tablespoons of the aquafaba (the chickpea liquid). If using cooked chickpeas, reserve the cooking liquid.
Chop your ingredients and add to a medium bowl. For the avocado, slice in half, remove the pit, and use a knife to cut the flesh into squares, right in the skin. Then scoop it out with a spoon and into your bowl.
Gently stir to combine and evenly distribute the flavours. Enjoy immediately.
If using canned chickpeas, use salt-free, or decrease the salt called for in the recipe and adjust to taste.If using cooked chickpeas, reserve the cooking liquid for this salad, and future meals. I cook my chickpeas without salt and freeze the aquafaba/cooking liquid in ice cube trays for future use. Once frozen, transfer the aquafaba ice cubes to a container or zip-top bag and keep frozen until needed.This salad tastes best the same day it's made. If you're planning to make it ahead of serving, squeeze lemon juice on your avocado to prevent it from browning.