Preheat oven to 450° F.
In a small bowl combine 1 cup chickpeas, 1 tablespoon olive oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.
Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.
In a food processor blend remaining chickpeas until finely processed; set aside.
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain well, reserving 1 cup of the cooking water.
Meanwhile, in a medium saucepan heat 2 teaspoons olive oil over medium heat; sauté zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.
In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.
Pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
Slowly add reserved cooking water until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.
Customize it: To add an extra dose of veggies without any extra work, stir in baby kale or baby spinach just before serving.