To make the satay sauce, combine all of the ingredients in a bowl and mix until smooth. Gradually drizzle in the coconut milk, whilst mixing so that you’re left with a pourable consistency.
Heat a teaspoon of oil in a frying pan and add in the chickpeas. Season with a little salt and your favourite spices and sauté over a medium-high heat until crisp.
Assemble your bowls by layering the grains, courgette noodles, chickpeas, carrot, sprouts and avocado, then drizzle with the satay dressing, then devour!