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Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the onion, garlic, celery, and carrot, and sauté for about 5 minutes, until the vegetables soften.
Add the oregano, rosemary, and bay leaf, and continue to sauté for another minute, until fragrant.
Add the chickpeas and vegetable stock to the pot, and bring to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes to allow the flavors to develop.
Stir in the lemon juice and parsley, and let the soup simmer for another 5 minutes.
Season with salt and pepper to taste.
Serve the Greek chickpea soup hot with a drizzle of olive oil and some crusty bread.