Whisk together the vinaigrette by combining olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar. Mix until it’s beautifully emulsified and set aside.

Prepare your veggies by dicing the avocados into bite-sized pieces, thinly slicing the red onion for a touch of zing, and chopping the fresh parsley to sprinkle in freshness.

Combine the ingredients in a large bowl. Add the chickpeas, avocado, sliced red onion, crumbled feta, and chopped parsley.

Dress the salad by pouring the prepared vinaigrette over the mixture. Gently toss everything together, ensuring each ingredient is coated evenly.

Let it rest for a moment. You can serve the salad immediately or allow it to sit for about 10-15 minutes.