Working in a couple of batches, roughly chop the chickpeas and place in a bowl. Add the minced herbs and scallions to the chickpeas and give a quick toss.

In a separate bowl, whisk together the mayo, lemon juice, and olive oil.

Cut the avocado in half, remove the pit, and cut each half into ¼” cubes (see note). Place in the bowl and pour the mayo mixture over the chickpeas and avocado. Toss until well combine. Taste and add salt/pepper to your preferred taste.

Serve on a sandwich or with crackers.