In a bowl, by hand or in a blender, mix the almond butter with the maple syrup, tamari, sesame oil and lime juice until smooth.
Toss the chickpeas in half the marinade and set to the side for a minimum of 20 minutes or cover and leave overnight if you have time.
Preheat the oven to 200°C/fan 180°C/gas mark 6 and bake the chickpeas on a baking tray for 10-12 minutes, shaking the tray half way through to distribute the heat.
Cook rice noodles according to package instructions, rinse & drain.
With a knife, remove the green leaves off the pak choi and set to the side. Slice the the remaining white part in half. Add a little oil to a frying pan and cook the pak choi for 3 minutes on a medium heat until they start to soften, turning half way. Add the green leaves to the pan for one final minute until wilted.
Add the Sainsbury’s rice noodles, carrot, courgette and red pepper to a large mixing bowl and pour over remaining dressing. Toss to combine.
Chop a little coriander, slice the spring onions into small rounds and peel, de-stone and slice the avocado.
Add the noodle and vegetables to a serving bowl and top with the baked chickpeas, a spoonful of sauerkraut, avocado, spring onion, chopped coriander and a sprinkling of seeds. Season to taste.