Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It's okay if the avocado is a bit chunky still. Drain the can of chickpeas, then add them to the bowl with the avocado dressing. Stir and mash the chickpeas into the dressing. Taste the salad and add salt if needed. Serve the salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.
