To peel the grapefruit thinly cut both ends off and stand the grapefruit on one end on top of a cutting board. Slice the skin off downwards all round the fruit. Separate the segments and gently remove the membrane encasing each segment.
Whisk together the dressing ingredients and chill while you prepare the grapefruit and avocado.
To assemble the salad place the grapefruit segments, avocado (cubed or cut into thin slices) and chickpeas on top of a large plate or in a large shallow bowl. Garnish with the chopped jalapeno, cilantro, season to taste and drizzle over the dressing.
Make ahead: Make the dressing ahead and refrigerate for up to 3 days. Pour over the salad just before serving. You can also peel the grapefruit ahead and keep refrigerated in an airtight container for a few hours.
Substitutions: You could use pomelo instead of the red grapefruit. Pomelo is similar to grapefruit but is sweeter and firmer. Use beans instead of chickpeas if you like - good alternatives include edamame or flageolet beans. You could also use honey or agave syrup instead of the maple syrup in the dressing.
Serving suggestions: Add a drizzle of blueberry vinaigrette for a summery touch. Add a couple of spoonfuls of cooked quinoa or couscous and serve as a salad meal. This salad is delicious served alongside fish or chicken.
I recommend using pink himalayan salt in this recipe as it has a sweetness about it that works really well with the other ingredients in this salad.