In a small saute pan, combine olive oil, rosemary, and garlic. Bring to a simmer over medium heat.
Remove from heat and toss with chickpeas in a large bowl. Stir in melon, speck, lemon zest and juice, salt, and black pepper.
Salad can be made up to one day before serving and stored in the refrigerator in an airtight container. Bring to room temperature 30 minutes before serving.