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