Start by preparing your salad. To a medium bowl, toss together the feta cheese, chickpeas, basil, thyme, oregano, crushed red pepper and a dash of salt and pepper to taste. Drizzle with EVOO, and toss together to combine. Set aside or refrigerate for later use.
Next prepare your zucchini. In one bowl, whisk together the egg and buttermilk. In another bowl, whisk together the bread crumbs, flour, parmesan cheese and a dash of salt and pepper.
Heat a large skillet over medium heat, add just enough oil to coat the bottom of the pan. Taking one zucchini round at a time, dip them in the egg mixture and then into the floured mixture, making sure that the floured mixture adheres to the rounds. Place the rounds in the hot oil, making sure to not overcrowd the pan. You may need to do this in two batches. Cook for 4-5 minutes on each side, or until they are brown and crispy. Remove from heat and transfer to a paper towel-lined plate. Set aside.
Now prepare your turkey burgers. In a large bowl, add the ground turkey, panko bread crumbs, egg, garlic powder, onion powder and a dash of salt and pepper. Mix with your hands or a heavy wooden spoon until the ingredients come together. Form the mixture into 4 equal-sized patties. Set aside.
Heat just enough oil to coat the bottom of a large skillet over medium heat. Add the patties and cook for approximately 8-10 minutes on each side, or until they are cooked completely through. Remove the burgers from heat and set aside.
Assemble your burgers by layering a small amount of olive tapenade on each bottom of the burger rolls. Place your burger on top and then top with fried zucchini and marinated salad.
Eat immediately and enjoy!