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Chickpea and Avocado Salad With Garlic Dill Sauce


  • 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


  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.


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