Begin by draining a can of chickpeas and rinsing them thoroughly under cold water for 30 seconds to a minute. Set aside in a large mixing bowl.

Chop a ripe avocado in half, remove the pit, scoop out the flesh, and dice it into cubes. Add to the bowl with the chickpeas. Thinly slice the red onion and chop the fresh parsley and mint.

Crumble high-quality feta cheese into small pieces and add to the bowl.

In a separate bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

Pour the prepared dressing over the chickpea mixture and gently fold to combine the ingredients.

Serve immediately or refrigerate for up to 24 hours.