Drain and rinse the canned chickpeas. Dice the avocado, tossing it with lemon juice to prevent browning. Crumble the feta, slice the red onion, and chop parsley and mint.

In a large mixing bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint. Gently fold the ingredients.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper. Let sit for 5-10 minutes.

Drizzle the dressing over the salad and gently toss to coat all ingredients.

Serve immediately or refrigerate for up to 2 hours. Cover to keep avocado fresh.