Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

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Crispy Miso Chickpea Bowl beside serving ingredients including cilantro, dressing, cashews, and lime

When making our new Garlic Ginger Tahini Miso Dressing I started craving a dish to put it on, and my mind automatically went to a grain bowl with chickpeas and an Asian twist.

So, after testing a few variations I came up with this beautiful Crispy Miso Chickpea Bowl with brown rice, fresh veggies, and a saucy garlic sesame marinade. When added, the Tahini Miso Dressing elevates it to the next level, but it is optional. However, the pairing of the two is super dreamy!

Let me show you how easy it is to make this 10-ingredient bowl!

Wood cutting board with ingredients for making our Crispy Miso Chickpea Bowls with Garlic Sesame Dressing recipe

Once your grains of choice are ready, prepare your chickpeas by tossing in miso*, sesame oil, a little maple syrup, and red pepper flake or chili garlic sauce. The combination creates a crispy chickpea infused with plenty of savory, spicy, sweet flavor. Swoon!

*Learn more about the origins of miso here!

Stirring seasonings with chickpeas to make Miso Chickpeas
Baking sheet with a batch of our Crispy Miso Chickpeas for adding to bowls

Up next, make your ginger sesame sauce, adapted from my Almond Butter Tofu Thai Noodle Bowls! It’s tangy, slightly sweet, salty, and perfect for elevating the rice and veggies in this dish.

Stirring a bowl of Garlic Sesame Dressing for adding to Crispy Miso Chickpea Bowls

We hope you LOVE this bowl! It’s:

Crunchy
Salty
Savory
Fresh
Customizable
Quick & easy to make
& Incredibly satisfying

This would make the perfect weeknight meal when you need something satisfying and wholesome on the table fast! Alternatively, store the chickpeas separately and add the sauce to the rice and veggies to marinate, making it the perfect dish to enjoy throughout the week as a quick lunch! This bowl is delicious on its own or elevated with our Tahini Miso Dressing (yes, that’s two dressings — we know we’re extra), and would pair perfectly with something like our Thai Spring Rolls.

Into healthy bowls? Try our Sweet Potato Chickpea Buddha Bowl, Quinoa Chickpea Buddha Bowl, Greek Goddess Bowl, Roasted Rainbow Vegetable Bowl, and Ultimate Mediterranean Bowl!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of brown rice, fresh vegetables, Miso Chickpeas, cilantro, and lime wedges surrounded by more ingredients for serving

Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

Wholesome, satisfying bowls with warm cooked grains, crispy miso chickpeas, fresh veggies, and a tangy garlic sesame dressing! Just 10 ingredients and simple methods required.
Author Minimalist Baker
Print
Gluten-Free vegan Crispy Miso Chickpea Bowl with fresh vegetables and brown rice
4.97 from 57 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 (Servings)
Course Entree
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

GRAINS

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)

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.

Video

Notes

*Nutrition information is a rough estimate calculated with chili garlic sauce, 1/2 cup chopped cabbage, 1/2 cup chopped bell pepper, 1/4 cup each cucumber and carrots, and without optional ingredients.

Nutrition (1 of 3 servings)

Serving: 1 servings Calories: 459 Carbohydrates: 64.1 g Protein: 9.9 g Fat: 19.1 g Saturated Fat: 2.8 g Sodium: 477 mg Potassium: 367 mg Fiber: 8.8 g Sugar: 14 g

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  1. Gabby says

    We make this all the time in our house. So good. Sometimes I skip the rice and toss spinach in the dressing and eat it as a salad. I’m trying to slowly transition to plant based and your recipes have been my go to.
    I’ve been making the dressing to use as needed. How long do you think the dressing alone will stay good in the fridge?

  2. Robin says

    We made this last night… delicious and satisfying. We added a bit more chili garlic sauce to up the heat factor on the chick peas.

  3. Linsey says

    I can’t believe I haven’t reviewed this yet. This is one of the best recipes I have ever made. It comes together so easy, and I love that the only things you have to “cook” are the chickpeas and rice. We eat this at least 1-2x per week. And both sauces are a must. So dang good. I would give this a million stars if I could.

  4. Caitlin says

    So delicious! I use this recipe A TON! I love these miso chickpeas on the “Chinese Chicken Salad” recipe in lieu of chicken! The dressing is also bomb, flavor explosion. I like to add ginger for a little extra kick.

  5. Jenna S says

    Love this easy recipe! It is a frequent dinner in our rotation. Quick to chop up everything else while the chickpeas roast to create easy tasty bowls!
    Thanks for another amazing recipe!

  6. Nikki says

    This was really, really good! I couldn’t find miso anywhere so I subbed a mixture of tahini+fish sauce to get the texture and umami flavor. It worked beautifully, it took a little longer to crispen the chickpeas though. Added cabbage, carrot peels, cucumber peels, and red bell pepper and used quinoa as the base. Big fan!

  7. Beth T. says

    I was nervous that the garlic sesame dressing and quick ginger garlic miso tahini dressing together would be overkill with this dish. I did make both, but erring on the side of caution, I just tossed my prepared raw veggies with the garlic sesame dressing instead of drizzling the dressing over everything. I could just eat the miso chickpea bowl plain though — it was so tasty! The chickpeas are the definite standout, and I’ll have to try adding them to all my favorite Buddha bowls.

  8. Ruth says

    My daughter and I have been preparing vegan and vegetarian dinners every night since April 1 during the pandemic and this is my absolute favorite! Both dressings are great! We used chopped kale, thinly sliced red pepper, grated carrot, chopped cucumbers and quinoa. Don’t leave out the roasted cashews! Thank you!!

  9. Hazel Q says

    I only wanted to make the chickpeas and the flavour is great! I also took a tip from the Microwave Hummus to add garlic when cooking chickpeas, and it turned out fabulous.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it and found the video helpful, Lily! Thanks so much for sharing!

  10. Mika says

    Obsessed with this recipe!!! So easy to throw in whatever veggies you have on hand. This has been added to my meal prep rotation!

  11. Noelle says

    Love this recipe! Tossed a diced Japanese sweet potato in with the chickpeas and threw it in a big salad with cashews and dulse. Highly recommend!

  12. Robin says

    Delicious and easy! I added tempeh to the garbanzo beans because we had some that needed to be cooked and it was awesome. Definitely a keeper.

  13. Sarah says

    Ok wow this was so delicious!! I followed the recipe exactly except I had a darker miso already on hand that I used and it was so good. I made the ginger tahini dressing as well and it definitely elevated the dish although I think it would be awesome either way. Will be making this again for sure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Lorraine. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Candice says

    Perfect mix of sweet, tangy, and spice. It was quick, easy, filling, and great! I will definitely make it again, maybe next time with just salad instead of the rice. I cannot wait to try your other recipes.

  15. Jessica says

    Oh boy, this is a good one. SO much flavor. I made the tahini dressing you linked as well as the garlic sesame one and both complimented each other in the bowl so well. I made brown rice AND quinoa and grated the cabbage and carrots. It was an epic meal to say the least. And I ended up sharing it with relatives who loved it. What’s great about this meal is that kids can piece it together too so we had a 4 year old, two 6 year olds, and an 8 year old eating glorious bowls of goodness. Win all around.

    A note about the chickpeas, I did take the time to slip the skins off most of them while running water over them in a strainer. I tripled the entire recipe meaning there was a lot of sauce in them so I baked them a little longer than suggested. Most came out thickly coated, flavorful and crispy. I was really pleased.

  16. Kathy Holden says

    We had this for dinner tonight and it was excellent. We like spicy so were happy with the flavour. If not so spicy I’d cut done the garlic Chili sauce. I steamed the vegies til tender crisp. Served over rice. Will definitely make this again. I have a gas oven so difficult to make things crispy – the the flavour in the chick peas was really nice. I did take a picture – but don’t know where to add it if not on instagram.

  17. Kristin says

    This was wonderful and had the bright fresh flavors of good Vietnamese food–sort of a papaya salad vibe. It was a bit labor intensive, so next time I would definitely make two cans of chickpeas and plenty of brown rice so I have more leftovers to show for my effort. For veggies I used cilantro, carrots, red pepper, red cabbage and cucumber. I only made the one dressing (skipped the tahini miso dressing that was a suggested addition) and didn’t feel that it needed anything else. So flavorful and delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Kristin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Paige says

    Super yummy! I mixed this recipe and the one for the tahini dressing and ended up with an incredible bowl with mostly kale, bulgar (it’s what I had), ribboned carrots, cabbage, bell pepper, pickled onions, green onions and cashews. Came together quickly for a lunch and I can’t wait to make it again!

  19. Bianca says

    Excellent recipe! It was delicious and simple to make!

    Quick note, I think maybe the chickpeas should be cooked at 220c (non fan forced): I started with it fan forced, but they got a little black. Honestly though, I kind of like the burnt ones…

    Such a great meal

  20. Felicia Bimer says

    Made this today! YUM!! Followed recipe as written, but doubled the recipe.. so glad I did! I will be taking this for lunch to work all week! Thank you Dana for spending so much time on making these recipes so wonderful!!

  21. Candice says

    Loooove this! Will be making again & again!
    Used soy sauce instead of coconut aminos & used the crushed red pepper & quinoa. Both dressings really make it pop! Perfect timing to cut up your vegetables while your chickpeas & grains are cooking

  22. Julie L. says

    This was incredible…love the addition of the optional dressing to the already amazing flavors! Served over quinoa with cucumber, red pepper and cabbage!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Julie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Chloe says

    The flavors in this bowl are incredible! We made with both the dressings linked in this recipe and it was so good. The chickpeas are amazing and so crispy.

  24. Amanda says

    This was so filling and delicious! I used cucumber, shredded carrot, and bell peppers for the veggies. Thanks for an easy weeknight meal!

  25. Katya Shaposhnik says

    Have made it several times (and right now again) and it’s spot on! Flavorful & filling. We especially love it with haiga rice.

  26. Anna Brinkworth says

    This is absolutely my favorite bowl yet. I tripled the chickpeas to have lunch for myself and my husband all week. I also added kale (massaged with sesame oil) to the bowl to get in some delicious dark leafy greens that paired well. This is going into the weekly rotation for sure. Thank you Dana!!!

  27. Maggie says

    The flavor in this bowl was out of this world! And the prep and cooking took a reasonable amount of time. Highly recommend

  28. Jennifer says

    Oh my goodness. First time leaving a review for a recipe but I just had to! My husband is not a fan of salads but he absolutely loved everything about this recipe! I also paired it with the grilled chicken….delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed these bowls, Jennifer! Thanks so much for the lovely review!

  29. Rebecca says

    This was so fast and so delicious! The tahini dressing is a must, giving a sweeter, creamy balance. I added more maple syrup to the tahini dressing than suggested – I think my tahini is quite bitter.

  30. Amber Strayer says

    I was a little skeptical when I first made this because the dressing seemed way too thin for such a hearty bowl—but it was great! The flavor is so prominent and it just beautifully mixed into everything. Followed the recipe to a T , made some lemon quinoa and some roasted baby potatoes for the base. It was really really good. I’d make again for sure

  31. Brittani says

    Make this recipe, even if just for the crispy chickpeas! I’m going to have to triple the amount next time because all the beans were gone from the baking tray before I even had a chance to plate everyone up. The dressing is delish as well – everyone in my family loved, even my 2 little boys.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad everyone enjoyed these, Brittani! Thanks so much for the lovely review! xo

  32. Susanna says

    I have tried many of your recipes and this one might be my favorite. The flavor of both sauces together was incredible. For veggies, I used thinly sliced carrots, red pepper, zucchini, and kale. Highly recommend!

  33. Christine Stoeber says

    Next time I am doubling this recipe! This was such an awesome bowl and I added those chickpeas to my salads all week. Even my carnivorous coworker got a little jealous of my colorful and tasty lunch!

  34. Madison says

    This is AMAZING. I pan fried my chickpeas in the sauce for 10-15 minutes on medium-high instead of baking and they turned out great. I used both dressings as well. Such great flavor!

  35. Lucia Arieira says

    Hi
    What is the substitute for 1 15-ounce can chickpeas ? We don^t have cans of chickpeas in my country, only in packages. In the can are they cooked?
    Thanks.
    Lucy.

  36. Maneesha says

    Made this and loved it!! I tossed sambal oelek with the chickpeas and also some in the dressing – so yum! thanks for a great recipe!

  37. Sam says

    This was so good! I’ve pinned it to my fave recipes board – not many recipes end up there :D We added the veggies we had in the fridge as well as some lettuce, and used quinoa instead of rice. I’ll be making it again soon! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sam. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. Paige says

    So delicious! I used AVC in place of rice vinegar, and it was quite tangy. Still so good though. Bright and fresh!

  39. Allison says

    It was delicious. Super good with some avacado, jalepeno, and crispy onions. Wish I would have tried making the second dressing (as sugested) or wish I had a vegan spicy mayo drizzle.

  40. Emily C says

    Wow, these chickpeas are delicious! I couldn’t stop picking them off the pan while I was assembling the rest of the meal. I am glad I had the foresight to double the chickpeas!

  41. Karen says

    This recipe was worth the effort 100%. I went the extra mile (as was suggested) to make both dressings and it was BOMB! There were a lot of different moving parts going during the making of the recipe which was totally okay for me because I made it on a Saturday night when I was relaxed. My husband said it was a “flavor explosion.” It was also a very stunning bowl; I used brown rice for the grains, cucumber, bagged mixed cabbage (for slaw), red peppers, shaved carrots and topped the bowl with both dressings and then a sprinkling of sesame seeds. It was PHENOMENAL! Thanks Dana for another inspiring, creative and flavorful recipe!

  42. Bree says

    Made this recipe for dinner this week and it was delish! Super easy to make and very flavorful. I want to put that miso dressing on EVERYTHING. Only modification I did was sub avocado oil for the sesame oil since i can’t eat sesame. Came out perfect and was good the next day as lunch leftovers too!

  43. Alicia says

    Such a great healthy lunch! That dressing is so addictive—I used a Microplane for the garlic and grated in a bit of ginger as well, it was amazing. I dress it in the morning so by lunch the veggies have slightly pickled and then throw the crunchy chickpeas on top. So so so delicious

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Chili garlic sauce is a common ingredient found in most grocery stores – we prefer Huy Fong Foods brand.

  44. cryptoratedump says

    Miso Ginger Dressing: This flavorful dressing is made with ginger, garlic, miso, rice wine vinegar, tamari and sesame oil. You can easily make the dressing oil free by omitting the oil. For soy free, use brown rice or chickpea miso.

  45. Michelle says

    Made this for dinner tonight, with kelp noodles. It was delicious and easy!! thank you so much for the great recipe. We particularly loved the chickpeas.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Michelle! That’s a great idea to add kelp noodles.

      As a favor, next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xoxo

  46. Sarah says

    I have tried many of your recipes, and this by far has been the best one I’ve ever made! I added the tahini dressing-and let me tell you- flavor elevation was present. I added fresh cilantro when serving and my taste buds were simply in heaven. My full-carnivore friend liked this so much, she told me, “If I ate like this every day, even I would go vegan!”

  47. erin says

    I made this tonight and wanted to love it (it looks so good in the pics) but instead of crispy and delicious, my chickpeas were just dry and kinda tasteless. I followed the recipe as listed and have an oven thermometer and a timer. i even took the chickpeas out after 18 mins. what is the secret to getting baked chickpeas to actually taste good? i love chickpeas so i bet it’s in the technique

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you make any modifications elsewhere? With the miso paste and maple syrup you should have a nice salty-sweet balance, which is complemented with the heat from the chili garlic sauce. Perhaps adding a pinch of salt there could elevate the flavors?

      • erin says

        This is such a strange response to my comment, which seems wasn’t read properly? I spoke primarily of texture (and also mentioned that i followed the recipe to a t) and you responded about taste? Confused.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Well you mentioned them being tasteless? That’s why I addressed flavor, primarily. As for crispy, these won’t get super crispy. They’re more of a caramelized, slightly firm texture. Does that clarify?

    • Dianna says

      I make a lot of cooked chickpeas to as a snack and I very lightly stir them with olive oil and whatever seasoning I’m in the mood for and cook at 190 C/375 F. I find that the chickpeas always turn out crispy if I open the oven about every five minutes and use a spatula to flip them and continually test until the crisp is just right (usually about twenty minutes in full). Good luck!

  48. Eric Eden says

    This is an amazing dish! It is, indeed, easy to make. It’s full of flavor — satisfying, yet not heavy. I could eat it every day. Thanks a million!

  49. Loryn Cervenka says

    THIS IS THE BEST DISH I HAVE EVER MADE. It’s so flavorful, the sauces are amazing!!! I added the optional Quick Ginger Garlic Miso Tahini Dressing – well worth the extra effort to make it! It really was so easy to make this dish. I added bell peppers, cucumbers, shaved carrots, green onion, and cilantro. next time I’ll add some more veggies like sauteed garlic kale, and some roasted cabbage.

    Also, the chickpeas get so crunchy with the sauce, and almost caramalized. They are so so so good!

    I will be making this WEEKLY!

  50. Danielle Coviello says

    Can I eliminate the oil or will it still taste OK? Or what can I use in place of the oil to crisp up the chickpeas? Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For the dressing, I’d just suggest omitting the oil. For the chickpeas, you can either try reducing the oil by 1/2, or omitting and add more maple syrup to coat as needed! Let us know how it goes if you give it a try.

  51. Trina says

    I made this tonight. Followed recipe as close as I could. Subbed grapefruit vinegar for rice vinegar, and black lentils for rice. Didn’t want to make a trip to store. Made both dressings. Wow, fabulous meal. Husbands says to add this in our rotation!
    Thank you for this wonderful recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Trina! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xoxo

  52. Marie says

    I follow Forks Over Knives and eat oil free. What do you recommend substituting for the oil in these dressings?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For the dressing, omit the oil. For the chickpeas, you can either try reducing it or omitting and add more maple syrup to coat as needed!

  53. Jeannie says

    Is this recipe good either warm or chilled? Would like to make it, chill it, and serve it a few hours later.

  54. Paige Cassandra Flamm says

    Oh my gosh! These bowls look amazing! I need to make them for lunch soon! They look so flavorful!

  55. Maggie says

    I’ve never pinned a recipe so fast in my life. Did you look directly into my SOUL and see my love for chickpeas and miso?!

    Will try it this weekend and report back!