In a large mixing bowl, combine one can of drained and rinsed chickpeas, one diced ripe avocado, and 100g of crumbled feta cheese. Add half a thinly sliced red onion, a handful of chopped fresh parsley, and a few mint leaves. Gently fold the ingredients together.

In a small bowl, whisk together 3 tablespoons of olive oil with the juice of one fresh lemon. Add one clove of finely minced garlic and a teaspoon of dried oregano. Season with salt and pepper.

Drizzle the dressing over your salad mixture and toss gently to coat everything evenly.

Serve immediately or chill in the refrigerator for 15-30 minutes for enhanced flavor.