• Preheat oven to 450 degrees. Prepare a baking pan by lining with foil and spraying or lightly rubbing with olive oil.

Roast Chickpeas & Onion:

• Place chickpeas on half of the baking pan and onions on the other half. Lightly mist or drizzle about a tablespoon of olive oil over both.
• Season chickpeas with paprika, chili powder and brown sugar. Season entire pan with a sprinkle of salt. Roast for about 20 minutes, occasionally shaking the pan to ensure chickpeas don't stick and roast evenly.

Cook Rice:

• Meanwhile, bring about 1 ¼ cups of water to a boil over high heat. Add rice and bring to a boil. Reduce the heat to medium and cook until most of the water is absorbed, then cover with lid, turn heat to low and let steam for about 10 minutes or until the rice tender and cooked through.
• When the rice is done, fluff it with a fork. Drizzle in sesame oil and lime zest. Set aside.

Make Dressing:

• Place avocado, just of half of the lime and a pinch of salt in a blender or food processor. Add about 2 tablespoons of water and blend until smooth. Continue to add about a tablespoon at a time until you reach desired consistency for drizzling. Set aside.

Serve:

• Place rice in the bottom of a bowl. Top with roasted onions, chickpeas, sugar snap peas and arugula. Drizzle with avocado dressing and squeeze a bit more lime juice over the top.