Put the grill on in the oven and put the 2 red peppers under for 20- 25 minutes – turn every 5-7minutes as they start to blacken on each side.
Cook the brown rice or quinoa and rinse through.
Dice the cucumber and chop the mint, dill, black olives and put into a bowl with the drained chickpeas and rice or quinoa
Squeeze the lemon and the zest of the lemon into the bowl and add the olive oil, mirin, apple cider vinegar, cinnamon and a pinch of salt and pepper and mix through.
Take the peppers from the grill and pull the stalk out the top with the seeds. Slice into 1/8 and add into the bowl and mix together
Serve fresh or keep for lunch the next day.