Rinse 1 cup of quinoa under cold water for about 1 minute. In a medium saucepan, combine rinsed quinoa, 2 cups of water, and 0.5 tsp of salt. Bring to a boil, cover, and reduce to low. Simmer for 15-20 minutes until fluffy. Fluff with a fork and set aside.

Preheat the grill or grill pan to medium-high heat for about 5-10 minutes.

In a large mixing bowl, toss together chopped zucchini, red bell pepper, yellow bell pepper, sliced red onion, and halved cherry tomatoes. Drizzle with 2 tbsp olive oil and add remaining salt, oregano, paprika, and black pepper. Mix well.

Place seasoned vegetables on the grill in a single layer. Grill for about 5-7 minutes per side until tender and charred. Remove from grill and let cool slightly.

In a large mixing bowl, combine grilled vegetables with cooked quinoa and rinsed chickpeas. Stir in chopped parsley and lemon juice. Toss to mix.

Spoon the mixture into bowls. Sprinkle crumbled feta cheese on top if desired. Serve warm or chill for a refreshing meal.