Rinse and drain the chickpeas under cold water for about 30 seconds, then transfer to a mixing bowl.

Cut the avocado in half, remove the pit, and scoop the flesh into the bowl. Thinly slice the red onion and add it, then finely chop and add the parsley and mint.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper to taste.

Pour the dressing over the salad mixture and gently toss to combine without mashing the avocado.

Serve immediately or chill for up to 30 minutes before serving.