Begin by draining and rinsing one can of chickpeas under cold water until no foam remains, about 1 minute. While the chickpeas drain, dice one ripe avocado, slice half a red onion thinly, and chop a handful of fresh parsley and mint.

In a large mixing bowl, carefully combine the drained chickpeas, diced avocado, crumbled feta cheese, sliced red onion, chopped parsley, and mint. Gently fold the ingredients together.

In a small bowl, whisk together 3 tablespoons of olive oil, the juice of one freshly squeezed lemon, 1 minced garlic clove, 1 teaspoon of dried oregano, and a pinch of salt and pepper.

Pour the dressing over your salad mixture in the large bowl. Gently toss the ingredients together.

Serve your Chickpea Feta Avocado Salad immediately or let it chill in the refrigerator for 10 minutes before serving.