Place rice and 1 cup water in a saucepan and stir to combine. Cook over medium heat, covered with a tight-fitting lid, for 8 minutes. The liquid should be absorbed and the rice tender. Add the drained chickpeas and stir.
Meanwhile, make the dressing by combining EVOO, lemon juice, grated ginger and a few drops of sesame oil in a screw top jar. Screw on the lid and shake.
Assemble by dividing the rice and chickpea mixture in the base of four bowls. Follow with one quarter of the tuna, prepared vegetables and herbs in each bowl. Drizzle the dressing over the prepared bowls just before serving.