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:

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
Gluten-Free vegan Crispy Miso Chickpea Bowl with fresh vegetables and brown rice
4.94 from 81 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 (Servings)
Course Entrée
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days




  • 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)


  • 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)


  • 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)


  • 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.



*Nutrition information is a rough estimate calculated with brown rice, 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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My Rating:

  1. Emily says

    I made this and thought it was great! I used bulgur for a quick grain. I agree with the other poster that the extra miso on the pan blackened but I still thought it was tasty. I think you could avoid that happening by stirring the chickpeas more frequently while roasting them. I topped with cabbage, carrots, and bell pepper but I may try mung bean sprouts and cilantro in the future. Lots of possibilities with this one!

  2. Christy says

    I generally love your recipes but I’m wondering whether the amount of vinegar in the dressing is wrong? I like a bit of tang in dressing but this was almost too sour to eat with the lime juice and that much vinegar.
    I am not a fan of the chickpeas either. The miso burned and turned black so there were burnt bits that threw off the flavor for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry you didn’t enjoy it, Christy! Did you adjust the maple at all? Did you use coconut aminos or tamari? The coconut aminos and maple should balance the tanginess of rice vinegar or apple cider vinegar well. It’s possible if you used white vinegar that the flavor would turn out on the stronger side!

  3. Kristine says

    This recipe sounds absolutely delicious and I am going to try it. I am wondering, though, if the miso could be added after the chickpeas were cooked? It’s my understanding that miso is packed with probiotics that would be killed on cooking.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristine, the chickpeas likely won’t stay crispy if the sauce is added after cooking. If including the Quick Ginger Garlic Miso Tahini Dressing, there’s uncooked miso in there that will be contributing probiotics 🙂 Hope that helps!