Place the chickpeas in a frying pan along with the olive oil and spices. Fry over medium heat until the chickpeas are golden brown and slightly crisp on the outside.

While the chickpeas cook, use your spiralizer to turn the zucchini into zoodles.

Place the zoodles in a separate pan with the 2 Tablespoons olive oil and the minced garlic.

Saute over medium heat for about 5 minutes, or until tender but still bright green. Toss the tomatoes in the pan for the last minute or so of cooking.

Place some zoodles in each bowl and top with fried chickpeas. Season with salt and pepper if desired.