Rinse the quinoa under cold water in a fine-mesh strainer for about 1-2 minutes. Set aside.

In a medium pot, combine rinsed quinoa with vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Heat olive oil in a skillet over medium heat. Add chickpeas, sauté for 5-7 minutes until golden.

Stir in lemon juice, zest, garlic powder, salt, and pepper into the chickpeas, cooking for an additional 2-3 minutes.

Fluff the cooked quinoa and add it to the skillet with chickpeas. Gently fold to combine.

Garnish with chopped parsley if desired. Serve warm.