Spread the chickpeas out in a single layer on a paper towel or two and roll around to pat dry; leave them there until you fry them.

Stir together garlic, yogurt, and a couple pinches of salt on a plate until mixed. Spread to cover most of the bottom of plate.

Heat 2 to 3 tablespoons of olive oil in a medium-large skillet over medium heat. Add the chickpeas, sprinkle with some salt, and cook until golden and crispy, about 10 minutes.  Stir occasionally to make sure they color evenly.  They will crackle and pop as they fry, so be careful not to get hit by stray oil (or use a splatter screen).

Use a slotted spoon to transfer the fried chickpeas to paper towels to drain briefly (if needed), then put in a medium bowl and (while still hot) add the grated lemon zest, sea salt, and pepper flakes.

EITHER in a separate pan at the same time the chickpeas are cooking, or using the same pan and oil once they're done, add your zucchini slices to a medium-hot pan with a couple tablespoons of oil.  If you're using the same pan, you may need to add another tablespoon of oil.  Season well with salt and pepper.

Let it be until the bottom layer of zucchini browns (usually 2-3 minutes), then turn it over in sections and repeat the process.  You don't want to move it while it's browning, just leave it til it's tender and golden.

Remove the zucchini from the pan and place on top of the prepared yogurt.  Squeeze some lemon juice over the hot zucchini (not the entire half lemon's worth), then sprinkle half of chickpeas on top of zucchini (save the second half of the chickpeas for next time).

Finish with a small drizzle of olive oil and fresh herbs. Eat immediately!