Crispy Chickpea Poke Bowl

1. For the rice: Cook rice as per instructions on packaging. Set aside once cooked.

2. For the cashew butter dressing: Meanwhile, peel and grate ginger.

3. Place all dressing ingredients into a blender and blend until smooth. Add more water if needed to reach the desired consistency.

4. For the chickpeas: Preheat oven to 400F. Line a baking sheet with parchment paper. Drain and rinse chickpeas.

5. Place chickpeas in a bowl, drizzle with olive oil, add the spices, and mix until coated.

6. Spread chickpeas onto the baking sheet, place the sheet in the oven, and bake for 15 minutes. Remove from oven and give chickpeas a stir.

7. Return sheet to oven and bake for a further 10-15 minutes until crispy. Once ready, remove chickpeas from oven and set aside to cool slightly.

8. For the poke: Divide rice evenly between bowls. Chop cucumber. Cut carrots into ribbons. Shred the cabbage. Slice the radishes and green onions.

9. Top rice with the vegetables and crispy chickpeas. Sprinkle each bowl with sesame seeds and drizzle the cashew butter dressing over top.