Begin by draining and rinsing one can of chickpeas under cold water. Use a colander to ensure all liquid is removed, then allow them to drain for a couple of minutes.

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

In a separate bowl, whisk together 3 tablespoons of high-quality olive oil, juice from one freshly squeezed lemon, and one clove of minced garlic. Then sprinkle in a teaspoon of dried oregano along with salt and pepper to taste.

Pour the fresh dressing over the chickpea mixture in the large bowl, gently tossing everything together.

At this point, you can serve your Chickpea Feta Avocado Salad immediately or store it in the refrigerator for about 30 minutes to chill.