Heat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Drain the chickpeas and tip them into a bowl. Add ½ tbsp olive oil and toss to coat the chickpeas in the oil. Add ½-1 tsp chilli spice mix (this mix is hot, so use more or less, depending on how hot you like your food) and 1 tsp cumin seeds with a good pinch of salt and pepper. Toss again to coat in the spices.

Spread the chickpeas out on the baking tray and slide into the oven. Roast for 25 mins till the chickpeas are crisp and golden.

While the chickpeas cook, fill and boil your kettle. Rinse the rice under cold water then tip it into a pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and gently simmer for 8 mins till the rice has absorbed the water. Take the pan off the heat and set aside, lid on, for 5-10 mins to finish cooking the rice. It will keep warm in the pan.

Meanwhile, peel and finely slice the red onion and pop it into a bowl. Finely grate in the zest from 1 lime and squeeze in the juice. Add a pinch of salt and scrunch together with your hands for 1-2 mins, then leave to lightly pickle.

Dice the tomatoes and place them on top of the red onion, but don't stir them in. Finely chop the coriander stalks, setting the leaves aside. Set the stalks on top of the tomatoes, but don't stir yet.

Separate the lettuce leaves, rinse and pat them dry with kitchen paper. Finely slice the lettuce. Halve the avocado, scoop out the stone, then scoop the flesh out of the skin. You can slice the avocado or roughly crush it with a fork.

Stir the tomatoes and coriander stalks into the pickled red onions. Fluff the rice with a fork and divide it between 2 warm bowls. Top with the lettuce, the red onion and tomato salsa, the avocado and roast chickpeas. Garnish with coriander leaves and serve with wedges of the remaining lime for squeezing.