Cook sprouted rice and sprouted chickpeas according to the directions on the back of the packages.
Combine all the ingredients in the Ras el Hanout spice mix.
Chop carrots, zucchini, onions and parsley. Whisk together dressing ingredients.
Add carrots, onion and ½ tbsp coconut oil to a pan and sauté on low-medium heat until onions are transparent, about 3-5 minutes.
Add zucchini and ½ tsp of Ras el Hanout spice mix to the pan and stir. Cover and continue to cook until carrots are tender crisp, stirring occasionally (about 15-20 minutes).
Once carrots are cooked, add sprouted chickpeas, sprouted rice and parsley and continue to cook for 5 minutes. Add another ½ tsp of the spice mix and the other ½ tbsp of oil if needed to allow everything to mix evenly.
Serve warm, drizzled with the dressing and garnished with parsley (optional).