Preheat oven to 350 degrees. Rinse and drain chickpeas. Dry with a paper or cloth towel. Line baking sheet with parchment paper. Roast for 25 minutes. Let cool and the chickpeas will crisp up.
Bring a pot of water to boil. Add in pasta and cook according to package instructions. When al dente, drain and set aside to cool. Add in pesto while pasta is warm so it will spread well over the pasta.
Mince garlic and cube zucchini. Heat olive oil in a medium sized skillet and add garlic and then zucchini. Cook for 5-7 minutes.
Heat small skillet over medium heat and add in pepitas, toasting for 5 minutes or until fragrant and golden.
Combine pasta and pesto with roasted chickpeas and pepitas, garlic, zucchini, lemon juice, mint, parsley and basil.