Drain the chickpeas in a colander and rinse under cold running water for about 30 seconds. Shake off excess water, then spread on a clean kitchen towel and pat completely dry.

In your largest mixing bowl, combine the dried chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. If concerned about browning, toss avocado pieces with a little lemon juice first.

In a small bowl or mason jar with lid, combine the olive oil, lemon juice, minced garlic, and oregano. Add a pinch of salt and several grinds of black pepper. Whisk or shake vigorously until smooth and slightly creamy, about 15 seconds.

Pour the dressing over the salad ingredients. Using a large spoon or silicone spatula, gently toss everything together with a folding motion to keep the avocado and feta intact. Avoid over-mixing which can mash the avocado.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Let the salad rest for 5 minutes before serving to allow flavors to meld. Serve immediately or chill for up to 20 minutes for best results.