When the chickpeas and sweet potatoes are done, let them cool for 5 minutes. Fluff the rice with a fork.
In a medium bowl, whisk together the remaining 2 tablespoons olive oil, vinegar, maple syrup, and mustard. Add the greens and toss to coat.
In a large serving bowl, mix together the chickpeas and rice. Top with the sweet potatoes, broccolini, avocados, and greens. Serve immediately.