In a large mixing bowl, combine chickpeas, diced avocado, crumbled feta, sliced red onion, parsley, and mint. Mix gently to avoid mashing the avocado.

In a separate bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

Pour the dressing over the salad and carefully toss to combine, keeping the avocado chunks intact.

Serve immediately or chill in the refrigerator for about 15 minutes before serving.