In a large bowl, combine the olive oil, lemon juice, vinegar, honey, hot sauce, salt, and pepper.
Add the chickpeas, onions, feta (if using), olives, tomatoes, bell pepper, cucumber, parsley, and oregano, if using. Toss. Cut the avocados into cubes, and add them to the salad. Gently toss to combine.
Notes
To make this a vegan chickpea salad, leave out the feta, replace the honey with agave or maple syrup.
Leave out anything you don’t have or don’t like. There’s plenty going on in this chickpea salad recipe, so if the olives are not your jam, or if roasted red peppers aren’t in the cards for any reason, jettison them.
Add in other vegetables, like little pieces of cooked vegetables such as eggplant or cauliflower, or add some crunch with diced celery. This is a good way to use up extra grilled or roasted vegetables.
If you want to make this salad ahead, it will keep in the fridge for up to 2 days. However, don't add the avocado until just before serving, or it will start to brown. Leftovers can keep for another 2 days, but if you have added the avocado, then know that it will brown a bit, but still be fine to eat.