Chickpea Avocado Rice Bowl

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 2

Ingredients 
Roasted Chickpeas:
2 cups of cooked or canned chickpeas
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of paprika
Rice:
1/2 cup of dried brown rice
3 cloves of garlic
2 shallots
2 tbsp of tomato paste
1 tsp of onion powder
1 tsp of garlic powder
2 tsp of paprika
1/4 tsp of oregano
1/4 tsp of cumin
Toppings:
1/4 cup of pickled jalapenos
1 avocado
1/2 cup of diced parsley & cilantro 

Directions
1. Preheat oven to 350 F.  Add chickpeas to a baking sheet and drizzle with oil.  Sprinkle with onion powder, garlic powder, and paprika.  Mix well and bake for 10 minutes.  Remove from oven and let cool.

2. Add brown rice to a small pot.  Cover with water and bring to a boil.  Reduce heat to a simmer, cover and cook for approximately 15 minutes or until all excess water has evaporated.  Set aside.  

3. Heat a large frying pan to medium high heat and drizzle with a small amount of oil.  Mice garlic and slice shallots.  Add to frying pan and saute for 2-3 minutes.   Add in cooked rice, tomato paste, onion powder, garlic powder, paprika, cumin and oregano.  Mix well and let cool.

4. Slice avocado and finely chop cilantro and parsley.

5. When ready to serve, portion rice and chickpeas into a bowl and top with pickled jalapenos, avocado slices and parsley and cilantro.  Serve and enjoy!