Rinse the chickpeas by draining a can and rinsing them under cold water to reduce sodium. Allow to drain thoroughly.

In a large mixing bowl, combine the chickpeas, diced avocado, crumbled feta, and thinly sliced red onion. Add chopped parsley and mint, then mix gently.

In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano until emulsified. Season with salt and pepper.

Pour the dressing over the salad ingredients and gently toss to coat evenly while keeping the avocado intact.

Serve immediately, or cover and chill in the refrigerator for about 30 minutes to meld the flavors before serving.