Drain one can of chickpeas and rinse them thoroughly under cold water in a colander. Shake gently to remove excess water.

In a mixing bowl, add diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and mint.

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

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

Serve immediately or chill in the refrigerator for 10 minutes before serving.