crispy chickpea and avocado rice bowl

SERVES 2 AS A MAIN DISH This is a deceptively simple salad. It doesn’t seem like much at first glance at the ingredients, but it’s a really flavorful and super-satisfying vegan meal.

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Step 1

PREP: Set a small pot of water to boil.

Step 2

MAKE THE GINGER, LIME, AND CHILE VINAIGRETTE: Peel and grate 3 inches (7.5 cm) ginger into a small bowl using a Microplane. Add 2 teaspoons honey, the juice of 1 lime, 2 tablespoons rice vinegar, and ¼ cup (60 ml) avocado oil and season with salt. Whisk until combined. Thinly slice 1 to 2 chiles, removing the seeds if you don’t want the heat, and stir into the vinaigrette.

Step 3

COOK: Add 1 cup (190 g) black rice to the boiling water and cook for 20 minutes, then drain and return to the pot. (This timing will vary if you are using another grain.) ASSEMBLE AND SERVE: Separate the leaves of 2 heads lettuce and tear into bite-size pieces; wash and spin dry. Arrange the lettuce leaves on a platter, and then add a bit of rice. Peel, pit, and thinly slice 2 avocados, and thinly slice 1 bunch scallions. Add the avocado pieces to the platter. Drizzle the lettuce and avocado with the dressing and then sprinkle with cilantro, scallions, and crispy chickpeas. Serve with lime wedges.

Step 4

STYLING TIP I sliced the avocado widthwise here for a different look—isn’t it pretty this way?