Rinse quinoa under cold water. In a saucepan, combine 1 ½ cups of water and quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.

Drain and rinse boiled chickpeas. Set aside.

In a large bowl, combine cooked quinoa, boiled chickpeas, diced avocado, shredded lettuce, sliced cucumber, cherry tomatoes, and diced capsicum.

In a small bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, turmeric powder, chili powder, and salt until well combined.

Pour the Indian taste dressing over the salad and toss gently until all ingredients are evenly coated.

Divide the salad into serving bowls and serve fresh.

Servings: 4