Rinse the canned chickpeas under cold water, drain well, and let excess water drip off.

Dice the avocado into bite-sized pieces and transfer to a large mixing bowl.

Add the crumbled feta, thinly sliced red onion, chopped parsley, and mint to the bowl with avocado.

Sprinkle drained chickpeas over the prepared vegetables and herbs.

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

Pour the lemony dressing over the salad ingredients.

Gently toss all components until every piece is lightly coated and glossy with dressing.

Taste and adjust seasoning with extra salt or lemon juice as needed.

Serve immediately for the freshest texture or chill briefly before serving.