Set a skillet on high heat. Once hot, lightly spray with olive oil, then add the garbanzo and zucchini. Let them rest in the skillet untouched for 1 – 2 minutes, or until dark sear marks appear on them. Then stir and remove from the skillet after an additional 1 minute of cooking.
Allow the skillet to cool down to medium heat, then pour in the tomato olive oil, garlic and onions. Cook for 3 to 5 minutes until the onions turn brown and slightly translucent.
In a large mixing bowl, add the (cooled) brown rice, chickpea-zucchini mix, the onions and the rest of the ingredients. Mix well then season to taste with sea salt & pepper.