Begin by opening a can of chickpeas and draining the liquid. Rinse them thoroughly under cold water for about 30 seconds.

In a large mixing bowl, gently combine the drained chickpeas with diced avocado, crumbled feta cheese, thinly sliced red onion, chopped fresh parsley, and mint. Toss gently with a spatula.

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.

Drizzle the dressing over the salad ingredients and toss gently to coat without mashing the avocado.

You can serve the salad immediately, or refrigerate for about 30 minutes to allow flavors to meld.