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Slice the zucchini in half and cross hatch the insides. Season with salt and set aside on a plate for 10 minutes to draw out excess water.
In a cold pan, add oil and place zucchini facing down. Cover with a lid. Turn heat to medium high and sear. Remove and chop.
Add all dressing ingredients to a bottle and shake to mix.
Add chickpeas and about ⅓ of the dressing to a large bowl and mix.
Microwave for 90 seconds, mixing occasionally, and let sit for 20 minutes.
Mix in the remaining vegetables and desired amount of dressing to create the salad.
Pat sea bass dry and season with salt and pepper. Let sit at room temperature for 20 minutes.
In a pan over medium high heat, add oil and set fish down skin side down. Sear for 4 minutes undisturbed.
Flip and cook undisturbed for 3 minutes.
Lower heat to medium and add butter and lemon zest and baste for 2 more minutes.
Serve sea bass with lemon juice and the zucchini chickpea salad.