Mediterranean Chickpeas Salad with Herb-Citrus Vinaigrette

Oranges  (fresh juice, plus get 1/2 tsp orange zest)

Lemon  (fresh juice, plus get 1/2 tsp zest)

Oregano  (fresh leaves, fine chopped)

Salt  (a pinch or two)

Olive Oil  

Mint  (fresh leaves, julienne )

Black Pepper  (as per taste)

Chickpeas  (16 ounce, cooked, rinsed if using canned)

Red Bell Pepper  (small diced)

Red Onion  (half medium onion, small diced)

Cucumber  (medium size, small diced)

Tomatoes  (medium size, small diced, remove seeds if prefer)

Olives  (green olives, water packed, drained)

Pomegranates  (or more per liking)