Drain and rinse the chickpeas under cold water, then allow them to drain well.

In a large mixing bowl, add the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, and chopped parsley and mint. Mix gently.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano until well combined.

Pour the dressing over the salad and gently toss to coat.

Adjust the seasoning with salt and pepper, to taste.

Serve immediately or store in an airtight container in the fridge for up to 2 days.