Crispy Chickpea Rice Bowl

Instructions:

1. Combine rice, water, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer until tender (approximately 40 minutes).
2. Once the rice is cooked, fluff with a fork and stir in 1 tablespoon of lemon juice.
3. Pat the drained chickpeas completely dry using a clean kitchen towel.
4. Heat olive oil in a skillet over medium-high heat. Add chickpeas and sauté for 8–10 minutes, shaking the pan occasionally, until the skins are mahogany-colored.
5. Stir in the smoked paprika, cumin, garlic powder, and salt. Cook for 1 additional minute until fragrant.
6. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until emulsified.
7. Divide fresh baby spinach evenly among four bowls.
8. Scoop a portion of lemon rice next to the greens and arrange diced cucumber, halved tomatoes, and sliced red onion in sections.
9. Pile the warm, crispy chickpeas in the center of the bowl.
10. Drizzle the tahini dressing over the top and garnish with fresh parsley.