Drain and rinse the chickpeas under cool water to reduce sodium. Place them in a large mixing bowl.

Dice the avocado, crumble the feta, and slice the red onion. Add these to the bowl along with chopped parsley and mint.

In a separate bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Let the dressing sit for a few minutes.

Drizzle the dressing over the salad and gently toss until well mixed, being careful not to mash the avocado.

Taste and adjust seasoning if needed. Let sit in the refrigerator for about 10 minutes before serving.