Drain and rinse 1 can of chickpeas under cold water for about 1 minute, then let drain in a colander.

In a large mixing bowl, combine the drained chickpeas, 1 diced avocado, 0.5 cup of crumbled feta cheese, and 0.25 cup of thinly sliced red onion. Add chopped parsley and mint. Toss gently.

In a small bowl, whisk together 0.25 cup of olive oil, the juice of 1 lemon, 1 minced garlic clove, and 1 teaspoon of oregano. Season with salt and pepper.

Drizzle the dressing over the salad ingredients and toss gently to coat.

Serve immediately or let chill for 15-30 minutes before serving.