For the crispy chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
For the rice bowls:
1 cup cooked rice (white or brown)
1 avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1 tbsp lime juice
1 tbsp olive oil
Salt and pepper to taste
Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel and toss them with olive oil, salt, garlic powder, and paprika.
3. Spread the chickpeas on a baking sheet and bake for 20-25 minutes, shaking the pan halfway, until crispy.
4. While the chickpeas bake, prepare the rice bowls by dividing the cooked rice between two bowls.
5. Top the rice with sliced avocado, cherry tomatoes, red onion, and cilantro.
6. Drizzle with lime juice and olive oil, then season with salt and pepper.
7. Once the chickpeas are crispy, remove them from the oven and let them cool slightly.
8. Add the crispy chickpeas to the bowls and serve immediately.

Well thats all the news, See ya down on the farm