Begin by draining and rinsing one can of chickpeas under cold running water for about 30 seconds.

In a large mixing bowl, gently add the drained chickpeas, diced avocado, crumbled feta, and thinly sliced red onion.

Chop fresh parsley and mint, then sprinkle them into the bowl. Use a spatula to gently mix the ingredients together.

In a small bowl, whisk together three tablespoons of extra virgin olive oil, the juice of one freshly squeezed lemon, and one clove of minced garlic.

Add a sprinkle of dried oregano, salt, and pepper to taste. Continue whisking until the mixture is well combined.

Pour the prepared dressing over the mixed ingredients in your large bowl. Using a large spoon, gently toss the salad to coat all the components.

You can serve your salad immediately or let it chill in the refrigerator for up to 30 minutes.