Lentil and chickpea rice bowl

Preheat the oven to 375.

Rinse and drain half a cup of brown rice a couple of times to get rid of the excess starch.

Add three quarters of a cup of water to the rice, drain the overnight-soaked lentils and add them, and set over medium-high heat.

Rinse and drain a 400 ml can of chickpeas into a mixing bowl, season with a pinch of salt and pepper, a teaspoon of smoked paprika and a drizzle of avocado oil, and toss to coat.

Spread the chickpeas on a parchment-lined baking tray and bake 25 minutes.

When the water begins to bubble, stir the rice well, turn down to medium-low, cover and cook 15 minutes.

Dice the red onion, cucumber and tomato into a large mixing bowl and add the roughly chopped parsley.

Turn the heat off and let the rice steam a further 10 minutes.

Shake the lemon juice, salt, fresh cracked pepper, za'atar, tahini and olive oil together into a dressing.

Fluff the cooked rice with a rice paddle and add it to the mixing bowl.

Add the roasted chickpeas and half the dressing and mix; add more dressing to taste, remembering you cannot take it away.

Plate generously.