Begin by draining and rinsing 1 can of chickpeas under cold water.

In a large mixing bowl, combine the drained chickpeas with 1 diced avocado, crumbled feta cheese, and thinly sliced red onion.

In a separate small bowl, whisk together 3 tablespoons of olive oil, 1 lemon juice, minced garlic, and 1 teaspoon of dried oregano.

Pour the dressing over the combined salad ingredients in the large bowl and gently fold.

Serve immediately or refrigerate for about 15-30 minutes before serving.