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Preheat the oven to 425.
Place the zucchini down onto a cutting board or the counter. Use a rolling pin or a heavy pan to smash the zucchini into medium sized pieces. Repeat with the remaining zucchini.
Next, place the zucchini into a colander then sprinkle liberally with salt. Let the zucchini sit for 10 minutes then use a paper towel or a rag to wipe and gently squeeze the moisture from the zucchini. Do not rinse with water.
Place the zucchini onto a baking sheet, add the oil, paprika and garlic powder and toss to coat. Spread the zucchini out, face the skin side up, then place it in the oven for 30-35 minutes flipping halfway.
Next, add the chickpeas to a separate sheet pan and place them in the oven for 10 minutes, then remove them from the oven and drizzle with the olive oil, paprika, salt and garlic powder. Toss to coat, then place them in the oven for 10 more minutes. Remove them from the oven and allow them to cool.
Place the zucchini into a bowl, then add the cilantro, onion, avocado and pistachios. Toss to combine. Add the chickpeas and lightly toss, then plate the salad. Drizzle with tahini, if using.