Begin by draining and rinsing one can of chickpeas under cold water using a colander.

Next, take a ripe avocado and carefully dice it, then toss it in a small bowl with lemon juice.

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

To make the dressing, whisk together olive oil, lemon juice, minced garlic, and dried oregano.

Pour the dressing over the salad mixture and mix gently until everything is lightly coated.

Finally, serve your salad immediately or chill it in the refrigerator for about 30 minutes.