Rinse the chickpeas thoroughly under cold running water for 1-2 minutes to reduce sodium.

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

In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper for 30 seconds.

Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocado.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.