Slice each pepper lengthwise and remove the seeds and membranes to create small boat-shaped halves.

Arrange the pepper halves cut-side up on a serving plate or tray.

In a small bowl, stir together the white bean dip, lemon juice, olive oil, smoked paprika, garlic powder, and salt until smooth and fragrant.

Spoon the creamy bean mixture evenly into each pepper half, filling them generously but neatly.

Sprinkle crunchy roasted chickpeas over the top of each stuffed pepper for added texture.

Finish with freshly chopped parsley to add a bright herbal aroma and a pop of color.

Serve immediately while the peppers are crisp and fresh.