Begin by rinsing and draining the canned chickpeas. Dice a ripe avocado, tossing it with fresh lemon juice.

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

In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.

Pour the dressing over the salad ingredients and toss until evenly coated. Serve immediately or let it chill for a few minutes.