Start by draining and rinsing one can of chickpeas under cold water to remove excess sodium.

While the chickpeas drain, dice one ripe avocado into bite-sized pieces, crumble approximately half a cup of feta cheese, and thinly slice a quarter of a red onion.

Chop a handful of fresh parsley and mint to enhance the salad's flavor.

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

Gently fold the ingredients together using a spatula to ensure even distribution while maintaining the integrity of the avocado pieces.

In a separate small bowl, whisk together three tablespoons of extra virgin olive oil, the juice of one freshly squeezed lemon, one minced garlic clove, and a teaspoon of dried oregano.

Season the dressing blend with salt and pepper to taste.

Pour the prepared dressing over the salad mixture in the large bowl and gently toss the salad using a large spoon.

The salad is best enjoyed immediately. If serving later, cover tightly and chill in the refrigerator for up to an hour before serving.