Drain and rinse the chickpeas under cold water using a fine mesh strainer and let them drain thoroughly.

In a large mixing bowl, combine the drained chickpeas with diced avocado, crumbled feta, and thinly sliced red onion. Stir in chopped parsley and mint.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.

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

Serve the salad immediately or chill in the refrigerator for up to an hour before serving.