Bring a large pot of salted water to boil.

Meanwhile, set a large heavy skillet over high heat. Add a heaping tablespoon of olive oil - enough for a thin coat on the bottom of the pan. When smoking hot, add your first batch of zucchini (just enough to cover the bottom of the pan. You don't want too much overlap). Cook without moving until the zucchini coins are beginning to brown, 1-2 minutes. Carefully flip/stir once. When the coins are golden brown and very soft, remove to a large mixing bowl with a slotted spatula, shaking excess oil back into the pan. Repeat with the additional zucchini, adding more oil as necessary. It should take you 3 to 4 batches depending on the size of your pan.

Reduce the heat to medium-high and add the chickpeas and olives. Saute until the chickpeas are beginning to brown and the olives are very fragrant, 2 minutes. Add to the bowl with the zucchini mixture and stir in the vinegar and 1/2 teaspoon salt.

Meanwhile, combine the basil, parsley, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a small food processor. Puree until smooth and add to the mixing bowl. Alternatively, you can finely chop everything by hand.

Cook the penne according to package instructions. Drain, and add to the mixing bowl. Toss until the pasta is fully coated in the vegetable mixture. Taste for seasoning and add more olive oil as necessary so the noodles don't stick together. Serve warm, cold, or at room temperature.