Bring a small pot with rice, 1 1/4 cups water, and half the seasoned salt (reserve remaining for broccoli-chickpea mixture) to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Cover and set aside to keep warm.

While rice cooks, continue recipe.

Drain and rinse chickpeas in a colander/strainer. Pat dry.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Thinly slice one half, keeping other half whole.

Stem tarragon.

Cut broccoli into 1/2" pieces.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions, keeping white and green portions separate.

Mince garlic.

In a food processor, add whole avocado half, creme fraiche, 2 tsp. lemon juice, spinach, 1 tsp. tarragon, white portions of green onions, 1/2 tsp. salt, a pinch of pepper, 2 Tbsp. olive oil, and 3 Tbsp. water. Blend until smooth and set aside. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

If you prefer not to use a food processor, reserve spinach for serving on the side, and mash remaining ingredients with a fork until well combined.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add broccoli, a pinch of salt and pepper, and 2 Tbsp. water to hot pan. Cover and cook until water is almost completely evaporated, 3-5 minutes.

Uncover and add chickpeas, garlic, and remaining seasoned salt to hot pan. Stir often until broccoli is tender and chickpeas are slightly browned, 2-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with broccoli-chickpea mixture. Garnish with sliced avocado, green portions of green onions, and sauce. Squeeze lemon wedges over to taste. Bon appétit!