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Grate 1 pound zucchini on the large side of a grater. Put it in bowl or colander, sprinkle with 2 pinches of salt, and let it sit for 10 minutes to release water.
Squeeze the zucchini really well with your hands or a clean kitchen towel. Remove as much liquid as you can so the fritters don't get too moist.
In a large bowl, mash 1 can chickpeas (drained) with a fork, leaving some chunky. Add 1 large egg, then mix in the squeezed zucchini, 1 small red onion, 1 clove garlic, 1 teaspoon dried oregano, ½ cup all-purpose flour, ½ cup crumbled feta, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir with a spoon until it's all mixed into a thick batter.
Heat a thin layer of olive oil in a non-stick pan over medium heat. Scoop the batter into the pan and gently flatten. Cook for 4 to 6 minutes per side until golden and cooked through.
Place on a plate lined with paper towels. Serve warm with a squeeze of lemon, yogurt dip or tzatziki or a simple Greek bean salad.