Step 1Combine chilli flakes, dried oregano and cumin in a small bowl. Sprinkle spice mixture evenly over lamb leg steaks. Spray a large grill pan or non-stick frying pan with olive oil and set over medium-high heat. Grill lamb for 2 minutes each side (for medium), or until cooked to your liking. Transfer lamb to a plate, cover loosely with foil and set aside to rest for 3–4 minutes.
Step 2Meanwhile, heat 2 teaspoons of the olive oil in a large non-stick saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add garlic and lemon zest and cook, stirring, for 1 minute, or until fragrant. Add chickpeas to pan with 1/3 cup water and simmer for 3–4 minutes, or until heated through. Transfer to a food processor or blender and blitz until smooth. Return the chickpea mash to the saucepan, cover and keep warm.
Step 3Steam, boil or microwave sugar snaps for 2 minutes, or until just tender. Refresh under cold running water, drain well. Cut long ribbons from zucchini with a vegetable peeler, stopping when you reach the seeds. Place zucchini, sugar snaps and roasted capsicum in a large salad bowl with remaining 2 teaspoons of olive oil and 1 tablespoon of lemon juice. Gently toss to combine.
Step 4Divide chickpea mash among 4 serving plates. Top with the lamb steaks and serve with zucchini salad.