Begin by draining and rinsing one can of chickpeas under cold water for about 30 seconds.

In a large mixing bowl, add diced avocado, crumbled feta cheese, thinly sliced red onion, fresh chopped parsley and mint, and gently mix all the ingredients together.

In a separate bowl, whisk together olive oil, lemon juice, minced garlic, oregano, and a pinch of salt and pepper until well combined.

Pour the prepared dressing over the salad mixture and gently toss to combine.

Serve immediately or cover and chill for up to 30 minutes to enhance flavors.

Give the salad another gentle toss before serving and adjust seasoning with salt and pepper as needed.