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Wash and dry all produce. Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon (for 4 servings, zest 1 lemon and halve both). Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas; pat dry with paper towels.