Open cans of chickpeas and pour into a colander. Rinse thoroughly under cold water for at least 1 minute to remove the canned liquid. Drain completely and pat dry with paper towels if time allows. Transfer to large mixing bowl.

Cut cherry tomatoes in half. Dice cucumber into small chunks. Slice red onion very thin. Chop any optional vegetables you're using. Add all chopped vegetables to the bowl with chickpeas.

In a small jar or bowl, whisk together fresh lemon juice, olive oil, salt, and black pepper. Add any dried herbs if using. Taste and adjust seasoning until bright and tangy.

Pour the lemon vinaigrette over the chickpeas and vegetables. Toss everything together really well until all ingredients are coated with dressing.

Add crumbled feta cheese to the bowl. Gently mix it in with the salad. Taste and adjust salt if needed (feta is salty).

If using fresh parsley or other herbs, chop them and fold into the salad. This adds extra freshness and color.

Right before serving, dice ripe avocados and gently fold into the salad. For meal prep, keep avocado in a separate container with lemon juice and add fresh to each serving throughout the week.