Start this recipe the day before if using dry chickpeas. Soak the chickpeas in water overnight. Drain and rinse, then place in a saucepan and cover generously with water. Bring to the boil, then simmer for an hour or until soft to bite. Rinse with cold water to stop cooking.

For the hummus, place the tahini, garlic, lemon juice, olive oil, and water in a food processor and process until smooth. Add the chickpeas, parsley, salt and pepper and process for a few minutes until very smooth. If necessary, add more oil, water or lemon juice to suit your preferred consistency and taste. Taste for seasoning. Pour into a bowl and lightly stir the paprika through. Drizzle with olive oil to serve.

For the chicken, mix together the olive oil, cumin, coriander, cinnamon and garlic and rub into the chicken. Place in the fridge to marinate while you make the salad, or overnight if desired.

Barbecue or pan fry the chicken until cooked through. Arrange on top of the salad and dollop some of the hummus on top. Serve the rest in a bowl alongside.

For the salad, cook the two types of rice in separate saucepans according to the packet instructions. Drain well and cool. Finely dice the capsicums, celery and spring onions into small pieces and place in a large mixing bowl.

Toast the pine nuts in a frying pan over medium heat, tossing constantly, until lightly browned. Remove from the pan immediately and set aside to cool.

Add the pine nuts, coriander and pomegranate seeds to the diced vegetables. Combine well with rice and toss through the sunflower seeds.

For the dressing, combine all the ingredients and mix well. Pour the dressing over the salad and toss. Tip onto a serving platter.