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To make the vinaigrette: Whisk together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in the olive oil to emulsify. Add garlic and season to taste with salt and pepper.
Slice the zucchini vertically into ½ inch thick slices. Rub with the neutral oil and season lightly with kosher salt. If using a gas grill, turn all burners on high and cover. Once the grill is hot, reduce the heat to medium. If using a grill pan, preheat the grill pan over medium high heat. Cook the zucchini, flipping as needed until softened and lightly charred, about 7 minutes on each side.
Slice the cherry tomatoes in half and add to a large bowl. Once the zucchini is cool enough to handle, cut into 1 inch pieces and add to the bowl with the cherry tomatoes. Add the chickpeas, crumbled feta, mint and sliced basil to bowl. Toss and dress lightly, then season to taste. Add more dressing, as needed and serve immediately.