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Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about 1 minute.
Add chickpeas and lemon zest. Carefully smash the chickpeas with a fork while combining the ingredients.
With a wooden spoon, shape the mixture into a "wreath" with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole.
Cover pan with a lid and cook until egg has cooked through to desired doneness (for me, that's about 3 minutes).
Use a large spatula to transfer the egg and "nest" to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate.
Top egg with a little additional salt and pepper, if desired, and squeeze a little fresh lemon juice over the top. Serve.