Chickpea and Avocado Salad With Garlic Dill Sauce

Ingredients:

• 1 cup red & white quinoa, cooked according to package instructions
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 avocado, sliced
• 1/2 cup pickled onions (recipe here)
• 1 red pepper
• 4 cups romaine lettuce, chopped

For the Garlic Dill Sauce:

• 1/3 cup garlic hummus
• 1 lemon, juiced
• 1 teaspoon dried dill
• Salt to taste
• Water (about 2-3 tablespoons) to thin out the sauce

Method:

1. Roast Red Pepper:
   • Turn on the burner to medium-high heat.
   • Place the red pepper directly over the flame, using tongs to turn it occasionally.
   • Roast until the skin is charred and blistered, about 5-7 minutes.
   • Once roasted, place the red pepper in a bowl and cover it with plastic wrap for a few minutes. This will make it easier to peel.
   • Peel off the charred skin, remove seeds, and slice the roasted red pepper.
2. Cook the red & white quinoa according to the package instructions. Usually, it’s about 1 cup of quinoa to 2 cups of water. Allow it to cool.
3. In a pan, heat a bit of olive oil over medium heat. Add the chickpeas and cook until they are golden brown and crispy about 5-7 minutes.
4. In a bowl, mix garlic hummus, lemon juice, dried dill, and salt. Add water gradually until you reach your desired sauce consistency. Set aside.
5. In a large bowl, combine the romaine lettuce, pan-fried chickpeas, sliced avocado, pickled onions, and sliced roasted red pepper.
6. Pour the garlic dill sauce over the salad bowl.