Drain and rinse the chickpeas under cold water for 1–2 minutes.

In a large bowl, combine chickpeas, avocado, feta, and red onion. Add parsley and mint. Gently mix.

In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Let rest for 5–10 minutes.

Pour dressing over the salad and gently toss to coat.

Serve immediately or chill for 30 minutes before serving.