• Preheat oven to broiler on high and line baking tray with aluminum foil.
• Cook brown rice according to package directions.
• Rinse and drain chickpeas and gently pat dry with paper towels. 

Dressing:

• Combine all dressing ingredients and whisk with a fork until smooth and combined.
• In a large bowl, add chickpeas, 1 tablespoon olive oil, coriander, cumin, and sea salt and toss to coat the chickpea and set aside.
• In a medium-size bowl, add the mini sweet peppers and toss with the remaining of olive oil until coated and set aside. 
• Spread coated chickpeas and mini peppers on a baking tray and position mini peppers so they will be closest to the heating element.
• Broil peppers and chickpeas for 4 minutes before shaking the pan or stirring to rotate chickpeas. Broil for a further 3 minutes before flipping the peppers and stirring the chickpeas. Broil for a final 3-4 minutes until chickpeas are golden and peppers are lightly charred on 2 sides. Remove from broiler and allow to cool slightly.
• Wash cucumber and slice to thin circles. Cut avocado in half and remove the pit. Slice lengthwise into thin slices before scooping to remove from shell.
• Cut stem ends off of roasted peppers. Scrap with a knife to remove most of the seeds before slicing lengthwise into strips. 

Assemble the bowl:

• Divide the rice between 2 or 3 plates and top with prepared vegetables. 
• Sprinkle with roasted chickpeas and drizzle dressing evenly over plates/bowls.