Start by draining and rinsing the chickpeas thoroughly under cold water to eliminate any canned taste.

Slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Dice the avocado and drizzle some fresh lemon juice over it.

In a large mixing bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, and thinly sliced red onion. Add in the freshly chopped parsley and mint, gently folding the ingredients together.

In a separate small bowl, whisk together the olive oil, additional lemon juice, minced garlic, dried oregano, salt, and pepper until smooth.

Pour the dressing over the salad ingredients and toss gently to coat without mashing the avocado.

Cover the salad and refrigerate for 15-20 minutes to allow flavors to meld before serving.