Start by rinsing and draining the chickpeas, then place them in a large mixing bowl.
Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the chickpeas.
Use a fork or potato masher to mash the avocado and chickpeas together until they’re combined but still slightly textured.
Finely chop the red onion and add it to the bowl, then grate in the lemon zest for a bright, citrus aroma.
Sprinkle the cumin over the mixture and drizzle with olive oil, then gently fold everything together to distribute the flavors evenly.
Season with salt and pepper to taste, then give it one last gentle stir. The mixture should be creamy with pops of crunch from the onion.
Serve immediately in the bowl or spoon onto plates. Enjoy this quick, veggie-heavy salad with its fresh, contrasting textures.
