Garlic Shrimp and Chickpeas

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2 15-ounce cans chickpeas, drained and rinsed

6 tablespoons extra-virgin olive oil

Kosher salt

1 1/4 pounds medium shrimp, peeled and deveined, tails intact

3 cloves garlic, minced

1 teaspoon finely grated lemon zest

1/2 teaspoon red pepper flakes

1/2 cup roughly chopped fresh parsley

Lemon wedges, for serving