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Roast diced zucchini seasoned with olive oil, salt, and pepper in a 350° oven on a cookie sheet for approximately 30 minutes.
Add roasted zucchini to a bowl.
Add chopped parsley, drained and rinsed chickpeas, zest and juice of 1 lemon, finely diced shallot, extra virgin olive oil, salt and pepper to taste.
Mix all the ingredients until fully combined.
Serve room temperature or cold.