Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

GRAINS

• 2 cups cooked brown rice, rice noodles, quinoa, or cauliflower rice (or sub more vegetables — suggestions below)

CHICKPEAS

• 1 (15-ounce) can chickpeas, rinsed, well drained, and towel dried
• 2 Tbsp toasted or untoasted sesame oil (if oil-free, you can try omitting or adding more maple syrup as needed)
• 1 Tbsp white or yellow miso paste (ensure vegan friendly — we prefer Miso Master brand chickpea miso)
• 2 tsp maple syrup
• 1 tsp chili garlic sauce or 1/2 tsp red pepper flake (adjust to preferred heat level)

DRESSING

• 1 tsp chili garlic sauce or 1/2 tsp red pepper flake (adjust to preferred heat level)
• 1 Tbsp maple syrup (plus more to taste)
• 1 Tbsp Coconut aminos  (or sub tamari or soy sauce if not gluten-free)
• 2 Tbsp lime juice
• 4 Tbsp rice vinegar (or sub white or apple cider vinegar — results will vary)
• 1 ½ Tbsp sesame oil (if oil-free omit)
• 4 cloves garlic, minced (optional // 4 cloves yield ~2 Tbsp)

FOR SERVING

• 1 ½ cups thinly sliced vegetables (such as red or green cabbage, bell pepper, cucumber, or carrots)
• 1/4 cup finely chopped roasted salted peanuts or cashews (optional)
• Quick Ginger Garlic Miso Tahini Dressing (optional)