Make the dressing by adding ¾ cup whole milk yogurt, 1 cup fresh herbs, 1 small garlic clove, 2 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp white wine vinegar to a blender. Blend until smooth. Taste and add salt and pepper to taste and any more lemon juice if needed. Set aside in the fridge.
Make the chickpeas by heating 2 tbsp olive oil in a large pan over medium-high heat. Once hot, add the drained and patted dry chickpeas and saute over medium-high heat until they are crispy in texture or lightly browned. Scoop out crispy chickpeas and set on a paper towel-lined surface to cool. Sprinkle immediately with a pinch of salt. Set aside.
For the crispy capers, heat 2 tbsp of olive oil (or use the leftover oil from before) in a small pan over medium heat. Add the very thoroughly dried capers and fry over medium heat until they are all expanded and crispy. Remove the crispy capers from the oil and set on paper towels to cool. Set aside.
To a very large mixing bowl, add 1 head chopped iceberg lettuce, 2 diced mini cucumbers, 1 cubed avocado, ½ cup crumbled feta cheese, and the crispy chickpeas. Pour the blended green goddess dressing over the contents of the bowl. Then, use tongs to thoroughly mix the salad together until fully coated in dressing. Taste and add salt and pepper as needed.
To serve, pile the mixed salad onto a plate or bowl, then garnish with more crumbled feta and all of the crispy chickpeas.