• Slice the zucchini very thin (¼") using a knife, vegetable peeler or a mandolin
• Combine the olive oil, garlic, fresh lemon juice and crushed red pepper in a bowl. Add the sliced zucchini and stir to coat all sides.  
• Refrigerate for 6 hours. Remove and let sit at room temperature for the last 30 minutes. Drain any excess liquid (reserving 2-3 tablespoons)
• Combine the zucchini, corn, Parmesan cheese and toasted chickpeas in a large bowl and serve. Mix in the reserved liquid if the salad is too dry.

Toasted Chickpeas:

• Preheat the oven to 400°F.  Rinse and drain the can of chickpeas.  
• Spread them on a large baking sheet, using silicone mats or parchment paper. Drizzle them with 1 tablespoon of olive oil and 1 teaspoon of salt.
• Roast for 20-30 minutes in a 400°F oven, mixing every 10 minutes, until light brown and crunchy. Remove from heat and let cool.

Grilled Corn:

• Shuck your corn and try to remove as much of the silk as possible.  
• Heat your grill to a medium heat level (about 400°F) and put the corn right over the heat.
• Cook for 15-20 minutes, turning every 5 minutes to ensure it doesn't burn.
• Slice the kernels off the cob in a downward motion with a sharp knife.