Drain and rinse the canned chickpeas under cold water for about 30 seconds. Spread them on a clean kitchen towel to dry slightly.

In a large mixing bowl, dice the avocado and slice the red onion thinly, then add them to the bowl. Crumble the feta cheese over the mixture, and add chopped parsley and mint.

In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste and let it sit for 5-10 minutes.

Drizzle the dressing over the salad and gently toss all ingredients together without mashing the avocado.

Serve immediately or let it chill in the refrigerator for up to 30 minutes to enhance the flavors.