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Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt; bring the mixture to a boil over high heat.
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
Peel and mince the garlic and ginger. In a large bowl, prepare dressing by whisking together the minced garlic and ginger, peanut butter, soy sauce, water, vinegar, curry, and pepper.
Drain and rinse chickpeas. Place on paper towels and pat dry. Add to bowl with dressing.
Add broccoli slaw to bowl.
Wash and dry bell pepper and green onions. Seed, julienne (cut into thin sticks), and add pepper to bowl. Trim and discard root ends, chop onions, and add to bowl.
Toss salad until coated with dressing.
To serve, divide rice and salad between plates or bowls. Enjoy!