In a large mixing bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and mint. Gently fold the ingredients together using a spatula until well mixed.

In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano until well combined. Season with a pinch of salt and pepper.

Pour the dressing over the salad ingredients. Using a large spoon, gently toss everything together until all the ingredients are coated with the dressing.

Serve immediately or cover and chill in the refrigerator for 30 minutes before serving.