Drain and rinse chickpeas thoroughly under cold running water for about 30 seconds.

Dice one avocado and finely chop half a small red onion. Add them to a large mixing bowl along with the chickpeas.

Chop a handful of fresh parsley and mint, then add them to the bowl with your other ingredients.

Crumble feta cheese into the bowl, distributing it evenly among the other ingredients.

Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a separate bowl.

Pour the dressing over the salad and gently toss to combine without mashing the avocado.

Serve immediately or let it chill in the refrigerator for about 20 minutes before serving.