Rinse and drain a can of chickpeas under cold water in a fine-mesh strainer.

Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado until creamy.

Add the chickpeas, diced red onion, chopped celery, and fresh herbs to the bowl. Gently fold the ingredients together.

Squeeze fresh lime juice over the mixture and stir well to combine.

Season with salt and pepper to taste, mixing thoroughly.

Transfer the salad to a serving bowl or individual dishes and serve immediately or chill for a few minutes.