1. Prepare the chickpeas: Start by thoroughly rinsing and draining your canned chickpeas. This step is crucial for removing excess sodium and improving their texture. You can gently pat them dry with a paper towel if you like, but it’s not strictly necessary. Place them in a large mixing bowl.

2. Dice the avocado and onion: Carefully dice the ripe avocados into bite-sized pieces. A good visual cue for ripeness is that the avocado should yield slightly to gentle pressure. Finely dice the red onion; smaller pieces integrate better into the salad. Add both to the bowl with the chickpeas.

3. Chop the fresh cilantro: Wash and roughly chop the fresh cilantro. Don’t worry about perfect cuts; a rustic chop is fine. Add the chopped cilantro to the bowl.

4. Whisk the dressing ingredients: In a small separate bowl or a measuring cup, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, salt, and black pepper. If you’re adding red pepper flakes for a touch of heat, include them here. Whisk until well combined and slightly emulsified.

5. Combine and dress the salad: Pour the prepared dressing over the chickpea, avocado, onion, and cilantro mixture in the large bowl.

6. Gently toss to coat: Using a large spoon or spatula, gently toss all the ingredients together. Be careful not to mash the avocado too much; you want distinct pieces. Ensure everything is evenly coated with the dressing.

7. Taste and adjust seasonings: Take a small taste of the salad. This is your chance to adjust the salt, pepper, or lime juice to your preference. You might find it needs a little more zing or a touch more seasoning.

8. Serve immediately or chill: The salad is ready to serve right away, or you can cover it and chill it in the refrigerator for about 15-20 minutes to allow the flavors to meld further.