In a large skillet over medium heat, fry the zucchini rounds in half of the oil until they are soft and golden. Remove from skillet and set aside.

Add remaining oil to the skillet and add in the onion, garlic, italian seasoning and basil and cook until onions have softened.

Add chickpeas and cook until heated through, about 4 minutes.

Add lemon juice, half of the parsley, and season with salt and pepper to taste. Cook until the lemon juice has reduced a little.

Transfer to a bowl and top with zucchini and the rest of the fresh parsley. Serve.