Zucchini and quinoa salad

This is from Bon Appetit, with some changes

1 15-ounce can of chickpeas, drained
3 T lemon juice
5 T olive oil
2 garlic cloves
2 t cumin seeds
1 t turmeric
1 t smoked paprika
2 c water
1 c quinoa (~6 oz.), rinsed and drained
1 t kosher salt
1 1/2 lb zucchini, cut into 1/2 inch rounds
1 medium onion or equivalent shallots, chopped
1 1/2 t ground cumin
4 scallions, sliced
1/4 c chopped Italian parsley

Combine chickpeas, lemon juice, 3 T of the olive oil, and garlic in a large bowl and let marinate 15 minutes to 2 hours.

Heat 1 T of oil in a saucepan. Add cumin seeds, 1/2 of the turmeric, 1/2 of the paprika, and stir about 1 minute over medium heat. Add water, quinoa, and salt, bring to a simmer, reduce heat, cover and simmer until water is absorbed.

In a saute pan, toss zucchini with 1 T oil, ground cumin, rest of the turmeric and paprika, and saute with the onion in a tablespoon of oil. (Or grill zucchini until tender and chop into 1/2 inch pieces.)

Add quinoa mixture and zucchini mixture to chickpea mixture and season with salt and pepper to taste. Good hot as well as cold.