Start by draining a can of chickpeas and rinsing them under cold water in a colander. Allow them to drain well while you prepare the other ingredients, and place them in a large mixing bowl when ready.

With the chickpeas ready, add diced avocado, crumbled feta cheese, and thinly sliced red onion to the bowl. Sprinkle freshly chopped parsley and mint over the ingredients. Gently mix the components together.

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

Pour the prepared dressing over the salad mixture in the large bowl. Using a serving spoon, gently toss everything together.

Serve immediately or allow it to chill in the fridge for about 15 minutes before serving.