Begin by opening a can of chickpeas, then drain and rinse them thoroughly under cold water. Pat them dry and place them in a large mixing bowl.

Slice the avocado in half, remove the pit, and scoop the flesh into the bowl. Dice the avocado into bite-sized chunks, then sprinkle some lemon juice over the pieces.

Crumble the feta cheese into the bowl with the chickpeas and diced avocado, mixing together gently.

Chop your choice of fresh herbs and add them to the bowl. Toss gently with a spatula, making sure not to mash the avocado.

In a separate bowl, whisk together lemon juice and olive oil. Drizzle this over the salad and add salt and pepper to taste.

Gently toss all the ingredients together until well combined. Adjust seasoning if necessary, then serve chilled or at room temperature.