In a large bowl, mix together chickpeas, tomato, red and orange bell peppers, and avocado. Crumble feta cheese on top. Refrigerate until ready to serve.
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic and basil. Season with salt and pepper. Transfer dressing to a container and refrigerate for 1-2 hours.
Drizzle dressing on chickpea salad right before serving; mix.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2015/08/19/feelin-fresh-chickpea-avocado-feta-salad-w-basil-dressing/