Bring water to a boil. Add quinoa and stir. Turn down heat to low. Cover. Simmer covered 25-30 minutes, until all water is absorbed and quinoa is tender. Cool cooked quinoa. Drain canned chickpeas and rinse. Heat oil in a medium skillet. saute onion and pepper over medium heat for 2 to 5 minutes or until onion is slightly soft. In a large bowl, mix thoroughly onion-pepper mixture, green onions, cooked quinoa, and chickpeas. Dressing: In a small bowl, add lemon juice, chili powder, oregano, parsley, and salt. Slowly whisk in olive oil. Pour dressing over quinoa-chickpea mixture. Gently mix until dressing thoroughly covers all the salad.