Peel and dice the red onion and the garlic. And, slice the zucchini into bite-sized pieces. And, drain the liquid from the canned corn and canned chickpeas. Then, rinse both the corn and chickpeas and set aside.

Add the extra virgin olive oil to a large skillet or pan and place it over a stovetop set to medium-low heat.

Then, add the diced onion to the pan and let it sauté for about 20-25 minutes, stirring often so the onion doesn't burn. At this point, the onion should be tender and caramelized.

Next, add the garlic to the caramelizing onions, and stir well. If needed, use a couple of splashes of water or vegetable stock to deglaze the pan. Sauté 2 minutes. Then, spoon the onion and garlic mixture into a bowl and set aside.

Next, add more oil to the pan. Turn the stovetop to medium-high heat. When the oil is warm, add the chopped zucchini slices. Let the slices sit for about a minute or two. At this point, they should have a char on them, so flip them and let them char on the other side as well. Charring zucchini gives it such a delightful taste.

When the zucchini is charred, add in the caramelized onion and garlic mixture, toss in the corn and chickpeas, and stir for a minute or so.

Season with salt and black pepper, and this dish is ready to dine on.