Begin by rinsing and draining one can of chickpeas to remove excess sodium, then pat them dry with a paper towel.

Dice two ripe avocados and toss them immediately with a splash of fresh lemon juice to prevent browning.

Finely slice half a small red onion, chop a handful of fresh parsley and mint, and set everything aside for easy mixing.

In a large mixing bowl, gently fold together the chickpeas, diced avocado, crumbled feta cheese, sliced red onion, chopped parsley, and mint using a spatula.

Be careful not to mash the avocado—aim for a beautifully mixed, vibrant Chickpea Feta Avocado Salad Bowl.

In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, the juice of one fresh lemon, minced garlic, one teaspoon of dried oregano, and a pinch of salt and pepper.

Blend these ingredients until smoothly combined; this will enhance the salad.

Drizzle the prepared dressing evenly over the salad mixture.

Use the spatula to gently toss everything together, ensuring that the dressing evenly coats each ingredient.

Once the ingredients are well combined, serve your Chickpea Feta Avocado Salad Bowl immediately.

If you prefer a chilled salad, let it rest in the refrigerator for about 10-15 minutes before serving.