Chickpea Stuffed Peppers – Fustini's Oils & Vinegars

Ingredients

• 4 tablespoons Fustini's Gremolata olive oil, divided
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• Kosher salt and fresh ground black pepper
• 2 15 oz cans chickpeas, drained
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 cup + 2 tablespoons chopped curly parsley
• 4 bell peppers halved lengthwise, seeds and ribs discarded
• 1 tablespoon Fustini's Sicilian Lemon balsamic
• 1/4 cup finely chopped tomatoes
• 1/4 cup finely chopped cucumber
• 1/2 lemon zest
• Tahini for drizzling