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Cook the Brown Rice: If you’re using a brown rice sachet, follow the instructions on the packet. If you prefer cooking rice from scratch, rinse 1 cup of brown rice under cold water until the water runs clear. Then, in a pot, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed.
Hard-boil the Eggs: Place a saucepan of water onto heat, bring the water to a boil over medium-high heat. Once boiling, add the eggs, reduce the heat to low and let the eggs simmer for about 7-8 minutes. Then, remove the eggs from the hot water and run under cold water. Once cooled, peel the eggs and chop them into quarters.
Assemble the Salad: In a large mixing bowl, combine the brown rice, chickpeas, rocket, chicken, avocado, and hard-boiled eggs. Gently toss everything together until well mixed. Season well.
For the dressing: Combine all Ingredients and adjust to taste. Drizzle over the salad and gently toss through.