Drain and rinse the chickpeas under cold water for about 30 seconds.

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

In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Season with a pinch of salt and pepper.

Pour the dressing over the salad ingredients and gently toss until well coated.

Serve immediately or chill in the refrigerator for about 15 minutes before serving.