Place the chickpeas in a bowl and lightly crush with a fork. Add the zucchini, garlic, chilli, mint, lemon juice and olive oil and toss to combine. Place the haloumi, chorizo and extra oil in a bowl and toss to combine. Thread onto skewers. Heat a large non-stick frying pan over high heat and cook the skewers for 2 minutes each side or until golden. Serve the skewers with the chickpea salad and lemon wedges. Serves 2.