Place a large skillet over medium heat and add in the olive oil. Meanwhile, season chicken with salt, pepper and oregano on both sides. Once oil is shimmering, add in the chicken and cook until no longer pink. Set aside.

Place a medium pot filled halfway with water over high heat and bring to a boil. Once boiling, add in the broccoli noodles and peas and cook for 2-3 minutes or until the broccoli noodles are softened and cooked to al dente and the peas are bright green. Drain and set aside.

While broccoli noodles are chilling, place all of the ingredients for the feta dressing into a food processor and pulse until creamy. Place the broccoli noodles, chickpeas, peas, leeks and dressing in a large bowl and toss to combine.

Serve immediately.