Start by rinsing and draining the chickpeas in a colander for a few minutes until dry. While the chickpeas drain, halve and dice the avocado, tossing with lemon juice.

In a large mixing bowl, gently fold together the prepared chickpeas, diced avocado, and crumbled feta cheese. Add in the sliced red onion, along with the chopped parsley and mint.

In a separate small bowl, whisk together the olive oil, lemon juice, and minced garlic. Stir in the dried oregano, then season with salt and pepper to taste.

Pour the prepared dressing over the salad mixture in the large bowl. Gently toss everything together without bruising the avocado.

Serve the salad immediately for optimal freshness, scooping into bowls or plates.