Drain the chickpeas from their can, then rinse them thoroughly under cold water to reduce sodium. Use a colander for efficient draining. Pat them dry with a clean towel.

In a large mixing bowl, carefully dice the avocado. Next, finely slice the red onion and chop the fresh parsley and mint.

Add the rinsed chickpeas, diced avocado, crumbled feta cheese, sliced red onion, chopped parsley, and mint into the mixing bowl. Gently fold together with a spatula.

In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Let this dressing sit for 5-10 minutes.

Drizzle the prepared dressing over the salad mixture in the large bowl. Gently toss the salad using your spatula or spoon.

Transfer the Chickpea Feta Avocado Salad to a serving bowl and enjoy immediately or refrigerate it for up to an hour.