Nutrition per serving may change if servings are adjusted.
⅔ cup water
⅓ cup quinoa
¼ teaspoon kosher salt or other coarse salt
1 clove garlic, crushed and peeled
2 teaspoons grated lemon zest
3 tablespoons lemon juice
3 tablespoons olive oil
¼ teaspoon ground pepper
1 cup rinsed no-salt-added canned chickpeas
1 medium carrot, shredded ( ½ cup)
½ avocado, diced
1 (5 ounce) package prewashed mixed greens, such as spring mix or baby kale-spinach blend (8 cups packed)
Bring water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains; let cool for 5 minutes.
Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3 Tbsp. of the dressing to a small bowl and set aside.
Add chickpeas, carrot, and avocado to the bowl with the remaining dressing; gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.
Place greens in a large bowl and toss with the reserved 3 Tbsp. dressing. Divide the greens between 2 plates and top with the quinoa mixture.
To make ahead: Prepare quinoa (Step 1) and refrigerate for up to 2 days.