Start by draining and rinsing one can of chickpeas under cold water to remove excess sodium. Place the rinsed chickpeas in a large mixing bowl.

Peel and dice 1-2 ripe avocados, and add them to the mixing bowl along with chickpeas, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Stir gently to combine.

In a separate small bowl, whisk together 3 tablespoons of extra virgin olive oil, the juice of one fresh lemon, 1-2 minced garlic cloves, and 1 teaspoon of dried oregano. Season with salt and pepper to taste.

Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly, taking care not to over-mix.

Transfer to a serving bowl and chill in the refrigerator for up to 30 minutes before serving.