Prep the produce. Dice the avocados, chop the cucumber and herbs, halve the tomatoes, and finely dice the red onion. Mince the garlic. Keep the avocado for last so it stays green.

Rinse the chickpeas. Drain and rinse under cold water to remove excess starch and sodium. Pat dry with a clean towel to avoid a watery salad.

Make the dressing. In a small bowl, whisk together olive oil, lime juice, Dijon, honey (if using), garlic, cumin, salt, and pepper. Taste and adjust the acid or salt to your liking.

Combine base ingredients. In a large bowl, add chickpeas, cucumber, tomatoes, red onion, and herbs. If using corn or feta, add them now.

Dress and toss. Pour most of the dressing over the mixture and toss gently until evenly coated. You want everything glistening but not soggy.

Add avocado last. Fold in the avocado carefully so it holds its shape. Add the remaining dressing if needed, and season with extra salt, pepper, or red pepper flakes.

Rest briefly. Let the salad sit for 5–10 minutes so the flavors mingle. Serve at room temperature or slightly chilled.