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Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Drain and rinse the chickpeas well and pat them very dry. Place on the prepared baking sheet. Add the olive oil, salt, pepper, garlic powder, smoked paprika, and oregano. Toss until well combined and spread into an even layer.
Transfer to the oven and bake until the chickpeas are crisp, about 30 minutes, tossing halfway through the cook time.
In a food processor or blender, combine the olive oil, ripe avocado, lemon juice, white balsamic vinegar, dill, parsley, and garlic. Blend until smooth and set aside.
Place the cucumbers in a medium bowl and add the avocado dressing along with the salt and pepper. Toss until very well coated.
Place the cucumber salad on a large plate. Crumble the feta into small pieces over the salad. Garnish with more fresh dill and the mint. Finish with the crispy chickpeas and a pinch of flakey salt, if desired.