Start by thoroughly draining and rinsing your chickpeas under cold water in a fine-mesh strainer.

In a large mixing bowl, add the diced avocado, crumbled feta cheese, and thinly sliced red onion to the chickpeas. Gently toss together using a spatula.

Sprinkle in the chopped fresh parsley and optional mint leaves. Gently fold the herbs into the mixture.

In a small mixing bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper. Let it rest for 5-10 minutes.

Drizzle the dressing over the salad ingredients in the large bowl and gently toss to combine.

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