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Pat the salmon dry and season with salt and pepper.
Heat the olive oil in a large skillet with a lid over medium-high. Add the zucchini, garlic and crushed red pepper, if using. Season with salt and pepper and cook, stirring occasionally, until the zucchini just starts to brown in spots but is not yet completely tender, about 5 minutes.
Stir in the chickpeas and lemon zest; season with salt and pepper.
Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer. Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes. (It’s done when the flesh flakes easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees.)
Drizzle the lemon juice over the top and serve.