Put a large stockpot of water on to boil for the pasta. While the water comes to a boil, cut the zucchini into 2-inch long strips, about ¼-inch thick. Chop your basil and dill, and grate your Parmesan (this is also a good time to lightly toast your chickpea breadcrumbs if you have made them ahead. Just use the large skillet to toast them, then reuse it to continue with this recipe).
Cook the pasta noodles according to package directions, being sure to salt the pasta water thoroughly (it should be almost as salty as seawater). While the pasta is cooking, place a large skillet over medium heat. Add a drizzle of olive oil to the pan to coat the bottom of the pan. Add the zucchini and saute for about 2-4 minutes, until the zucchini is just slightly tender - it should still have a bit of crispness to it. Remove the pan from heat, then sprinkle on salt and pepper to taste.
Drain the pasta, then add it to the still-warm zucchini in the skillet. Add the lemon zest and juice, chopped herbs, Parmesan, crushed red pepper, and about ½ cup of toasted chickpea breadcrumbs. Toss to combine. Serve warm, at room temperature, or chilled.
Leftovers taste amazing and can be enjoyed straight from the fridge for up to 3 days.