Drain and rinse one can of chickpeas under cold running water. Pat dry with a kitchen towel.

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

In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper, and let sit for about 5 minutes.

Pour the dressing over the salad mixture and gently toss to combine, avoiding over-mixing.

Serve immediately or let chill in the refrigerator for about 15 minutes before serving.