Drain and rinse one can of chickpeas under cold running water for about 30 seconds. Allow them to drain well.

In a large mixing bowl, dice one ripe avocado and add it to the drained chickpeas. Crumble fresh feta cheese into the bowl. Thinly slice a small red onion and chop fresh parsley and mint.

In a separate bowl, whisk together three tablespoons of olive oil, the juice of one lemon, one clove of minced garlic, and one teaspoon of dried oregano. Season with salt and pepper.

Pour the dressing over the chickpea salad mixture. Gently toss the ingredients together until evenly coated, being careful not to mush the avocado.

Serve immediately or chill in the refrigerator for about 15 minutes to meld flavors.