Heat extra-virgin olive oil in a non-stick pan. Slice onion and add to the pan with garlic and sauté for half a minute.
Diagonally slice chicken sausages and add to the pan and cook for 3-4 minutes. Add tomato concasse and mix well. Add chickpeas and mix well. Add vegetable stock, crushed red chillies and crushed peppercorns and mix well. Add salt and mix well. Cover and cook for 5-10 minutes. Add rice and mix well.
Roughly tear both the lettuce leaves and place on a worktop, drizzle extra-virgin olive oil and mix well.
Put the sausages mixture into a serving bowl, garnish with lettuce leaves and micro greens and serve immediately.