Rinse the chickpeas under cold water in a fine-mesh strainer and drain well.

In a large bowl, dice the ripe avocado, add crumbled feta, sliced red onion, chopped parsley, and mint.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Adjust seasoning with salt and pepper.

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

Serve immediately or chill for up to 30 minutes before serving.