In a large bowl, drain and rinse your chickpeas to remove excess sodium. Then, dice a ripe avocado and add it to the bowl alongside crumbled feta cheese, thinly sliced red onion, and chopped fresh parsley and mint. Gently toss these vibrant ingredients together, allowing the colors to mix without mashing the avocado.

In a separate small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, and minced garlic to create your dressing. Sprinkle in dried oregano, along with a pinch of salt and pepper to taste. Let this mixture sit for about 5-10 minutes, allowing the flavors to meld and deepen.

Drizzle the prepared dressing over your colorful salad mixture in the large bowl. Using a gentle folding technique, mix everything together until the salad is well coated but still maintains the integrity of the diced avocado.

Once the salad is well combined, enjoy it immediately or let it chill in the refrigerator for about 30 minutes to enhance the flavors.