smashed feta zucchini boats

0 Heat the oven to 450°F with racks in the upper and lower thirds. 
1 Cut the zucchini in half lengthwise and score the cut sides in a cross-hatch pattern. Sprinkle generously with salt, then let sit 15 minutes. 
2 Meanwhile, place a layer of paper towels on a sheet pan and pour the drained chickpeas over top. Use another paper towel to blot dry, then pour  the chickpeas onto the pan (remove the paper towels). 
3 Drizzle the chickpeas with 1 tablespoon of the olive oil followed by the cumin, coriander, paprika, 1/2 teaspoon salt, and several grinds pepper. Toss to coat. Transfer to the upper oven rack.
4 Blot the zucchini dry with paper towels. Heat the avocado oil in a large oven-safe skillet over medium-high until shimmering. Add the zucchini cut side down and cook until browning in spots, about 5 minutes.
5 Carefully transfer the hot skillet to the lower oven rack and roast until the zucchini is tender and the chickpeas are crispy, 8 to 10 minutes. (In total, the chickpeas will have roasted for 20 to 25 minutes). 
6 Meanwhile, zest the lemon into a small bowl. Juice half into the bowl (reserve the other half for serving). Crumble in the feta, then add the herbs, remaining 1 tablespoon olive oil and several grinds pepper. Smash with a fork until fully combined and spreadable. 
7 To assemble: Top the zucchini with the feta, followed by the chickpeas. Finish with a squeeze of lemon.