Start by gathering all your ingredients. If you’re using canned chickpeas, make sure to drain and rinse them thoroughly.
Using your cutting board and knife, finely chop the flat-leaf parsley, dill, and scallions.
Cut your just-ripe California avocado in half, remove the pit, and scoop the flesh into the mixing bowl. Mash it until it reaches your desired level of creaminess.
Add the cooked chickpeas, chopped herbs, minced scallions, lemon juice, mayo or Greek yogurt, and olive oil to the bowl. Season with salt and pepper to taste.
Using the fork, gently mix all the ingredients until they are well combined.
Taste and adjust the seasoning if necessary.
Your Avocado Chickpea Salad is ready to be enjoyed! Serve it immediately, or let it chill in the refrigerator for about 30 minutes.
