Preheat the oven to 425º F. Line a plate with towels and put the drained and rinsed chickpeas on top. Top with another towel and thoroughly dry the chickpeas. The drier they are, the crispier they'll get. If you have time, leave them uncovered on the towel for a few minutes to let them dry even more.
Add the chickpeas to a baking sheet and toss with avocado oil and salt. Roast for 30-40 minutes, shaking the tray every 10 minutes, until the chickpeas are very crispy.
Meanwhile, roast the veggies. If you already have leftover roasted veggies, skip to the next step. Cut the broccoli and cauliflower into bite-sized pieces and toss with the avocado oil and spices. Roast at 425º for 30 minutes, stirring halfway through. It might be helpful to set separate timers for the veggies and the chickpeas.
Heat a large skillet over medium-high heat. Once hot, add a splash of oil and the onion and sauté for about 5 minutes, until softened. Add the garlic and ginger and sauté an additional 5 minutes. Add the rice, spices, and another glug of oil, then stir-fry for a few minutes until very aromatic. Stir in about 4 cups of the roasted vegetables and continue to fry until completely heated through.
Remove from heat and stir in the crispy chickpeas and dried fruit, if using. Serve hot with your choice of protein.