Taste the “grainbow” with these colorful, veggie-packed bowls!
In large saucepan, bring water to boil over high heat. Carefully add rice and salt to saucepan. Reduce heat to medium and simmer, stirring occasionally with wooden spoon, until rice is tender, 30 to 35 minutes.
While rice cooks, set colander in sink. Pour chickpeas into colander. Rinse chickpeas with cold water and shake colander to drain well. Transfer chickpeas to medium microwave-safe bowl. Rinse colander and leave in sink.
Add turmeric and 1 tablespoon oil to chickpeas and use spoon to stir until evenly coated. Heat in microwave until warmed through, about 1 minute. Use oven mitts to remove bowl from microwave; set aside.
In medium bowl, whisk together lime juice, soy sauce, honey, and ginger. While whisking constantly, slowly pour in remaining ¼ cup oil until combined.
When rice is ready, carefully pour into now‑empty colander in sink (ask an adult for help; saucepan will be heavy and hot!). Carefully shake colander to drain well. Transfer drained rice to large bowl.
Divide rice evenly among 4 serving bowls. Top each bowl with piles of tomatoes, carrot ribbons, chickpeas, avocado, and pickled cabbage, placing piles around bowl in rainbow order. Use spoon to drizzle each bowl with remaining dressing. Serve.