Turmeric Roasted Chickpea and Lentil Salad

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One 15.5-ounce can chickpeas, rinsed and drained

1 teaspoon canola oil 

1/2 teaspoon kosher salt

1/2 teaspoon turmeric 

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin 

2 cups low-sodium chicken stock 

1/2 pound dried brown lentils 

1 small yellow onion, halved 

1 clove garlic, smashed 

1 small bay leaf 

1 lemon, halved

1/4 cup chopped roasted red bell peppers 

2 tablespoons chopped flat leaf parsley