Place all noodle ingredients in a medium bowl and gently massage for 30 seconds. Set aside.
To make the Moroccan chickpeas, place the red onion in a medium bowl with the apple cider vinegar and the coconut nectar, and mix well. Set aside for 2 minutes.
Add the chickpeas, carrot, mint, and currants to the onion, and combine.
Place all dressing ingredients in a small bowl and whisk until creamy.
Add the dressing to the chickpea mixture and toss until thoroughly coated.
Divide and arrange zucchini noodles on serving plates, spoon the chickpeas on top, add toppings, and serve.