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Put all of the Chimichurri Sauce ingredients in a small food processor and blend on high until fully combined. Set aside until ready to use.
Preheat an outdoor grill to a medium-high heat and make sure the grill grates are clean. Rub olive oil on the outside of the zucchini spears and sweet corn.
Grill the zucchini directly on the grill grates for about 2 minutes per side and then remove. Grill corn cobs for about 10-12 minutes, rotating every few minutes. Remove and set aside to cool.
Once the grilled veggies are cool enough to handle, cut the zucchini into bite-sized pieces. Then cut the corn kernels off of each cob.
In a large bowl, add the zucchini, corn, cannellini beans, chickpeas, cherry tomatoes, red onion, feta cheese, 1 teaspoon lemon juice, 1 teaspoon salt, ½ teaspoon lemon zest, and ¼ teaspoon pepper.
Pour the Chimichurri sauce over the salad and toss it all together.
Enjoy immediately or store in the fridge for later!