Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Once boiling, add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve about 1 cup of pasta water, which you'll use later to adjust the sauce. Drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté it until translucent and caramelized, about 5-7 minutes. Next, stir in 2 cups of diced zucchini, cooking until it's tender and lightly browned, around 5 minutes.

Reduce the heat to low, and add 3 minced cloves of garlic to the skillet, stirring for about 30 seconds until fragrant. Then, incorporate the zest and juice of 1 lemon, along with a splash of reserved pasta water.

Add the drained rigatoni directly into the skillet with the sautéed vegetables and sauce. Toss everything together, allowing the pasta to absorb the vibrant flavors. If the sauce seems too thick, slowly add more reserved pasta water, one tablespoon at a time.

Finally, remove the skillet from heat and fold in 1 cup of cooked chickpeas and a handful of fresh chopped herbs. For an added touch, sprinkle ½ cup of grated cheese over the pasta if desired. Serve immediately.