Open your cans, drain the chickpeas into a colander, and rinse them well under cold running water.

Give them a gentle shake and let them sit for a minute — you want them as dry as possible. Wet chickpeas will dilute your dressing and make the salad watery. Pat them with a clean kitchen towel if you're in a hurry. They should feel firm and slightly matte, not slippery.

Dice the cucumber into small, even pieces — roughly the same size as the chickpeas so every forkful has a little of everything.

Halve the cherry tomatoes and finely chop the red onion. If your family is sensitive to raw onion, soak the chopped onion in cold water for five minutes, then drain. It takes away the sharp bite while keeping that subtle flavor.

Chop the fresh parsley.

In a small bowl, whisk together the olive oil, fresh lemon juice, garlic powder, cumin, salt, and black pepper.

Taste the dressing before adding it to the salad — it should be bold because it will mellow out once it coats everything.

Add the chickpeas, cucumber, tomatoes, red onion, and parsley to a large mixing bowl.

Pour the dressing over the top and toss gently but thoroughly. Every chickpea should glisten.

Fold in the diced avocado last — this keeps it from getting mushy as you mix.

Taste once more and adjust salt or lemon to your liking.

Serve right away when everything is fresh and crisp, or refrigerate for 15 minutes to let the flavors meld. The lemon and cumin will sink into the chickpeas, making each bite more satisfying.