In a large pot over medium heat, drizzle in olive oil. Allow it to warm for a minute before adding onion, garlic, carrots, and celery. Sauté for 5-7 minutes until translucent and fragrant.

Incorporate zucchini and bell pepper into the pot. Stir and cook for an additional 5 minutes until they soften.

Add chickpeas to the pot, mixing well with sautéed vegetables. Stir for about 1-2 minutes.

Slowly pour in vegetable broth and diced tomatoes, mixing thoroughly. Bring to a simmer.

Sprinkle in dried oregano, and season with salt and black pepper. Let simmer to blend flavors.

Lower the heat and let the soup simmer for 20 minutes.

After simmering, stir in fresh parsley, basil, and mint. Cook for an additional 5 minutes.

Remove from heat and squeeze in lemon juice. Stir well to combine.

Ladle soup into bowls and garnish with grated Parmesan cheese if desired.