In a small jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, lemon juice, minced garlic, and dried oregano. Add a generous pinch of salt and pepper. Seal the jar and shake vigorously until the dressing is emulsified and slightly thickened. Set aside.

In a large mixing bowl, gently add the rinsed and dried chickpeas, the halved grape tomatoes, the diced cucumber, the finely diced red onion, and the chopped fresh parsley.

Pour about two-thirds of your prepared balsamic dressing over the base ingredients. Using a large wooden spoon or spatula, gently toss everything together to allow absorption.

Add the crumbled feta cheese and the diced avocado to the bowl.

Add the remaining dressing only if the salad looks dry. Using a very light hand, gently fold the salad 2–3 times just until the feta and avocado are dispersed. Ensure avocado chunks remain distinct.

Serve immediately at room temperature or let it rest in the refrigerator for 15–20 minutes. Taste and adjust salt and pepper just before serving.