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If you're using canned chickpeas, start by rinsing and draining them well. If using dried chickpeas, soak and cook them ahead of time until tender.
Dice the cucumber and halve the cherry tomatoes. If you're using any additional vegetables, chop them into bite-size pieces.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Dice the avocado into cubes and set aside. To prevent browning, you can squeeze a little lime or lemon juice over the pieces.
In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and avocado cubes. Crumble the feta cheese over the top. Add chopped fresh herbs according to your taste.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and gently toss everything together until well combined. Be careful not to mush the avocado too much!
Taste and adjust the seasoning if necessary. You can serve this salad immediately or let it sit for a few minutes to allow the flavors to meld.