Prepare the Chickpeas: Pour canned chickpeas into a colander. Rinse them under cold water for about 30 seconds to remove excess sodium, then let them drain well.

Chop the Fresh Ingredients: In a large mixing bowl, combine the drained chickpeas with diced avocado, crumbled feta cheese, and thinly sliced red onion. Add chopped fresh parsley and mint, mixing gently to avoid mashing the avocado.

Whisk the Dressing: In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and black pepper to taste.

Combine and Toss: Pour the dressing over the salad mixture and gently toss everything together, ensuring the dressing lightly coats each ingredient.

Serve Immediately or Chill: Serve the salad immediately or let it sit in the refrigerator for up to 30 minutes for enhanced flavors.