Drain and rinse the chickpeas under cold water and set aside in a large mixing bowl.

Dice the avocado and add it to the bowl with the chickpeas. Thinly slice the red onion and chop the parsley and mint.

Crumble the feta cheese into the bowl.

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

Drizzle the dressing over the salad mixture and gently toss everything together.

Serve immediately or chill in the fridge for about 30 minutes.