Drain and rinse one can of chickpeas thoroughly under cold running water. Let them sit in a strainer to drain excess water.

Cut the avocado in half and scoop out the flesh. Dice it into bite-sized pieces and drizzle with lemon juice.

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

In a separate bowl, whisk together olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper to taste.

Pour the dressing over the salad and gently toss until well coated. Be careful not to over-mix.

Serve immediately or chill briefly in the fridge before serving.