Chickpea and Quinoa Salad in Sweet Pepper Boats - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• 3 cups cooked, cooled quinoa (Substitute 3 cups cooked brown rice, millet, or orzo in place of quinoa, if desired)
• 1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed (Substitute 1 can black beans or white beans in place of chickpeas, if desired)
• ½ cup fresh flat-leaf parsley, chopped, plus more for garnish
• 1 pint grape or cherry tomatoes, halved
• ¾ cup kalamata olives, pitted and sliced
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 1 small clove garlic, minced
• ½ teaspoon chili powder, plus more as needed
• ¼ teaspoon salt, plus more as needed
• ¼ teaspoon ground turmeric
• 4 medium or large sweet red, yellow, or orange peppers