Crispy Miso Chickpea Bowls with Garlic Sesame Dressing
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3 (Servings)
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Calories
459 kcal
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Course
Main Course
Crispy Miso Chickpea Bowls with Garlic Sesame Dressing
Description
Crispy Miso Chickpea Bowls with Garlic Sesame Dressing blends crispy baked chickpeas coated in a white miso paste, maple syrup, sesame oil, and spicy chili garlic sauce. The chickpeas crisp up in the oven, providing contrasting texture and a rich umami flavor. Paired with grains such as rice noodles, quinoa, cauliflower rice, or brown rice, the bowls include fresh, thinly sliced vegetables like cabbage, bell peppers, cucumbers, and carrots for brightness. The garlic sesame dressing, with ingredients like lime juice, rice vinegar, maple syrup, and coconut aminos, offers a tangy, slightly sweet, and savory finish that complements the roasted chickpeas. This combination creates a balanced dish featuring crunchy, fresh, and tangy elements and can be served with optional toppings like chopped peanuts for added texture.
The chickpeas must be thoroughly dried before baking to achieve the crispiness. Baking is done at high heat for about 20-25 minutes, with a stir halfway through for even browning. The dressing can be adjusted for spiciness and acidity to taste. These bowls are ideal for a satisfying meal that features plant-based protein with layered flavors and textures.
Optional ingredients such as ginger garlic miso tahini dressing or additional nuts can enhance the flavor and texture experience. The recipe provides flexibility in grain choices and vegetable options, allowing the bowls to be tailored to personal preferences and seasonal produce.
Ingredients
GRAINS
- 2 cups brown rice or sub more vegetables - suggestions below, cooked
- 2 cups rice noodles
- 2 cups quinoa
- 2 cups cauliflower rice
CHICKPEAS
- 1 (15-ounce) chickpeas canned, rinsed, well drained, and towel dried
- 2 Tbsp sesame oil if oil-free, you can try omitting or adding more maple syrup as needed, toasted or untoasted
- 1 Tbsp White miso paste ensure vegan friendly - we prefer Miso Master brand chickpea miso, or yellow miso paste
- 2 tsp maple syrup
- 1 tsp Chili garlic sauce adjust to preferred heat level, or 1/2 tsp red pepper flake
DRESSING
- 1 tsp Chili garlic sauce adjust to preferred heat level, or 1/2 tsp red pepper flake
- 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 optional // 4 cloves yield ~2 Tbsp, minced
FOR SERVING
- 1 ½ cups vegetables such as red or green cabbage, bell pepper, cucumber, or carrots, thinly sliced
- 1/4 cup peanut optional, finely chopped, roasted salted or cashew
- ginger garlic miso tahini dressing optional, quick
Instructions
- If serving with grains, prepare at this time (follow links above for instructions).
- In the meantime, if preparing chickpeas, preheat oven to 425 degrees F (218 C). Rinse and drain chickpeas well. Then pat very dry — this will help them crisp up.
- To a medium mixing bowl add oil, miso paste, maple syrup, and chili garlic sauce or red pepper flake and whisk to combine. Then add chickpeas and toss to coat.
- Arrange on a parchment-lined baking sheet (or more baking sheets as needed if increasing batch size) and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden brown (see photo). Set aside.
- Next prepare dressing by adding chili garlic paste or red pepper flake, maple syrup, coconut aminos or tamari, lime juice, vinegar, sesame oil, and garlic (optional) to a small mixing bowl and whisking to combine.
- Taste and adjust flavor as needed, adding more lime or vinegar for acidity, salt or coconut aminos or tamari for saltiness, maple syrup for sweetness, or chili garlic sauce or red pepper flake for added heat. You want this to be quite flavorful so don’t be shy!
- Prepare any vegetable garnishes / toppings at this time and set aside.
- To serve, divide grains between serving bowls and top with chickpeas, veggies of choice, and dressing. This bowl is elevated with the addition of our Quick Ginger Garlic Miso Tahini Dressing as well!
- Store leftovers covered in the refrigerator up to 3 days. Store with sauce(s) on the side. Not freezer friendly.
Notes
- Pat chickpeas very dry before baking to ensure they crisp well.
- Adjust the chili garlic sauce in both the chickpea coating and dressing according to your spice tolerance.
- Use fresh lime juice and whisk the dressing ingredients thoroughly for best flavor balance.
- Serve the bowls with your choice of grains or extra vegetables depending on preference or dietary needs.
- Optional toppings like chopped peanuts add texture and richness.
- Nutrition values are estimates based on specific ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3(Servings)
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 459 | 23% |
| Carbohydrates | 64.1g | 21% |
| Protein | 9.9g | 20% |
| Fat | 19.1g | 29% |
| Saturated Fat | 2.8g | 14% |
| Sodium | 477mg | 20% |
| Potassium | 367mg | 8% |
| Fiber | 8.8g | 35% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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