Drain and rinse the chickpeas under cold water, allowing them to drain in a colander.

Dice the avocado into bite-sized pieces and toss with lemon juice to prevent browning. Thinly slice half a red onion, and chop fresh parsley and mint.

In a large mixing bowl, combine chickpeas, avocado, feta cheese, onion, parsley, and mint.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano until smooth.

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

Season with salt and pepper to taste and serve immediately or chill for 10-15 minutes to enhance flavors.