Combine the drained chickpeas, diced avocado, crumbled feta cheese, and sliced red onion in a large mixing bowl. Gently fold together with a spatula.

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

Pour the dressing over the salad ingredients and gently toss using a spatula to coat evenly.

Taste the salad and adjust seasoning if necessary. Add more salt, pepper, or lemon juice if preferred.

Transfer to a serving platter or bowl. Serve immediately or chill in the refrigerator for up to an hour.