Slice the zucchinis and grill them in a pan or on a grill until golden and slightly charred. Pat the chickpeas dry, season lightly, and cook them in a hot pan or air fryer until crispy.
Dice the cucumber and avocado, crumble the feta cheese, and finely chop the fresh herbs. In a small bowl, mix olive oil, lemon juice, Greek yogurt, salt, and black pepper to create a creamy dressing.
Arrange the grilled zucchini, cucumber, avocado, feta, and crispy chickpeas in a large serving bowl. Drizzle with the dressing, sprinkle fresh herbs on top, and serve immediately.