Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Quarter and deseed the lemon(s). In a large bowl, combine the halved tomatoes, sliced cucumber(s), the juice of 2 lemon wedges (or 4 wedges for 4 servings), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired.

In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the drained chickpeas, garlic pesto, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the chickpeas are slightly softened. Turn off the heat. Stir in the juice of the remaining lemon wedges; season with salt and pepper.

Meanwhile, cut a 1-inch vent in the package of pasta. Microwave on high 1 to 2 minutes, or until heated through. Transfer to the bowl of marinated tomatoes and cucumber(s). Add the feta (crumbling before adding) and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked zucchini and chickpeas and tzatziki. Enjoy!