Start by cooking the rice noodles. Place the rice noodles in a deep bowl. In a medium saucepan, bring water to boil. Add the boiling water to cover the noodles and let them soak until tender, around 8-10 minutes, stirring from time to time to keep them from sticking together. 

Once the noodles are tender, drain them, refresh with cool water and drain again. Set aside. 

While cooking the noodles, prepare the dressing. To make the Lemon Vinaigrette, just whisk all of the ingredients together in a bowl. Most of the time, I use an empty jar with its lid, pour in all the dressing ingredients and shake until combined. I find this way quicker and less messy.

Next, wash, drain and chop the fresh veggies. Set aside.

Now, it’s time to assemble the bowl. Divide the noodles and chickpeas into two bowls. Arrange the fresh veggies and the sweet corn around. 

When ready to serve the bowls, peel and slice the avocado, and divide it into the bowls. Top with the pomegranate seeds and drizzle with the lemon vinaigrette. 

Leftovers keep well for up to 4-5 days in the fridge.