Preheat oven to 400F.
Start by cooking rice according to package instructions.
Drain (if needed) and set aside.
In a medium bowl, mix togther chickpeas, one teaspoon olive oil, paprika and salt.
Spread chickpeas on baking sheet and bake for 15 minutes, stirring halfway through baking.
Remove from the oven and set aside.
Heat one teaspoon olive oil in a large skillet.
Cook onion on medium heat until soft, about 2 minutes.
Add mushrooms, kale and garlic, and continue cooking for about 2 minutes, stirring occasionally.
Turn off heat.
Stir in chickpeas, cooked rice, lemon juice and coconut aminos. Adjust seasonings if needed and serve.
