Begin by rinsing and draining the chickpeas to remove excess sodium. Dice the avocado and toss it with lemon juice to prevent browning. Slice the red onion, and chop the parsley and mint.

In a large bowl, gently fold together the chickpeas, avocado, feta, red onion, parsley, and mint.

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

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

Serve immediately or chill for 15 to 30 minutes to enhance flavors.