Begin by draining and thoroughly rinsing one can of chickpeas under cold water. In a large mixing bowl, combine the chickpeas, one diced avocado, crumbled feta cheese, thinly sliced red onion, and chopped parsley and mint.

In a separate bowl or jar, whisk together 3 tablespoons of olive oil, the juice of one freshly squeezed lemon, one minced garlic clove, and 1 teaspoon of dried oregano. Season with salt and pepper to taste.

Pour the dressing over the chickpea, avocado, and vegetable mixture in the large bowl. Gently toss the ingredients together with a spatula to ensure everything is evenly coated.

Once the salad is well mixed, you can serve it immediately or chill in the refrigerator for up to an hour before serving.

Before serving, taste the salad and adjust seasoning if necessary by adding more salt, pepper, or a dash of lemon juice.