In a large mixing bowl, combine chickpeas, diced avocado, crumbled feta, thinly sliced red onion, and chopped parsley and mint.

In a separate bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano until fully emulsified.

Pour the dressing over the salad ingredients and gently toss to coat evenly.

If serving right away, dish out onto plates. If preparing for later, cover with plastic wrap and refrigerate for up to 30 minutes.