Drain and rinse one can of chickpeas under cold water. Allow the chickpeas to sit in a colander for a couple of minutes to ensure excess water is drained.

While the chickpeas drain, dice one ripe avocado and thinly slice a small red onion. Toss the avocado with a bit of fresh lemon juice to prevent browning. In a large mixing bowl, combine the diced avocado, sliced red onion, and drained chickpeas.

Crumble quality feta cheese into the bowl, and finely chop parsley and mint, then add them to the bowl. Gently stir to combine all ingredients.

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

Drizzle the prepared dressing over the salad mixture. Gently toss the salad ingredients together to coat them with the dressing evenly.

Serve the salad immediately, garnishing with extra herbs if desired. If preferred, chill in the refrigerator for about 15 minutes before serving.