First, cook the quinoa. Add two cups of quinoa and four cups of water to a saucepan. Bring to a boil and then let simmer on low-medium heat until all of the water is absorbed.
Combine the lettuce, quinoa, pepper, onion, tomatoes, cucumber, chickpeas, and avocado to a bowl.
In a separate bowl, mix together the olive oil, maple syrup, lemon juice, and minced garlic. Drizzle on top of the salad and serve.