GRAINS

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

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