Begin by rinsing and draining one can of chickpeas, then set them aside in a large mixing bowl. Next, dice a ripe avocado, ensuring you retain its creamy texture, and immediately toss it with some fresh lemon juice to prevent browning. Thinly slice a small red onion, and chop a handful each of fresh parsley and mint.

Now, gently fold the chickpeas, diced avocado, crumbled feta cheese, sliced red onion, chopped parsley, and mint together in the large bowl. Use a spatula for gentle mixing to ensure even distribution without mashing the delicate avocado.

In a separate small bowl, whisk together 3 tablespoons of extra virgin olive oil with the juice of one freshly squeezed lemon, minced garlic, and a sprinkle of dried oregano. Season the dressing with salt and pepper to taste.

Carefully pour the dressing over the salad mixture, making sure to cover all the ingredients evenly. Using your spatula, gently toss the salad to coat the ingredients in the dressing without bruising the avocado.