Chickpea Melon and Rosemary Salad

Name: Chickpea, Melon, and Rosemary Salad
Ingredients: 1/3 cup extra-virgin olive oil; 1 6-inch sprig rosemary, leaves stripped and coarsely chopped; 1 clove garlic, minced; 2 (15-ounce) cans chickpeas, drained and rinsed; 3 cups coarsely chopped melon, such as cantaloupe or honeydew; 1 1/2 ounces speck (about 5 slices), thinly sliced crosswise into strips; Zest of 1 lemon, plus 2 tablespoons lemon juice; 3/4 teaspoon coarse salt; 1/8 teaspoon ground black pepper