1-First Step: Rinse and drain one can of chickpeas (15 oz) thoroughly to remove excess sodium, setting them aside for the mix.

2-Second Step: Wash and dice 2 medium tomatoes into bite-sized pieces, which adds vibrant color and juiciness to the salad.

3-Third Step: Dice 1 cucumber to provide that crisp, refreshing bite that balances the other flavors.

4-Fourth Step: Dice 1 avocado carefully, as it brings creaminess and healthy fats to the dish.

5-Fifth Step: In a large bowl, combine the drained chickpeas, diced tomatoes, diced cucumber, sliced red onion (1/4 cup), and diced avocado, tossing gently to keep everything intact.

6-Sixth Step: In a separate medium bowl, mix 1/4 cup olive oil, 2 tablespoons freshly squeezed lemon juice, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh basil; stir well to create the dressing.

7-Seventh Step: Pour the dressing over the salad ingredients and toss gently until evenly combined, then season with salt and pepper to taste.

8-Final Step: Serve immediately or chill for 10-15 minutes to let the flavors meld, making it adaptable for additions like proteins or herbs.