Roasted chickpea and pomegranate rice salad

Ingredients

• 1 x 400g can chickpeas, drained
• Light cooking spray oil, olive oil
• 150g wild rice with basmati or long grain rice
• 1 teaspoon ground cumin
• 120g mixed salad leaves
• 20cm cucumber, diced
• 1 red or yellow pepper, sliced
• 4 spring onions, finely sliced
• 80g pomegranate seeds
• For the dressing:
• 4 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1/2 orange, juice only