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Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

Crispy Miso Chickpea Bowl beside fresh limes and other ingredients used to make it

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!

Stirring seasonings with chickpeas to make Miso ChickpeasBaking 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

Print
Gluten-Free vegan Crispy Miso Chickpea Bowl with fresh vegetables and brown rice
5 from 25 votes

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 (Servings)
Category: Entree
Cuisine: Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

US Customary - Metric

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)

Instructions

  1. If serving with grains, prepare at this time (follow links above for instructions).
  2. 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.

  3. 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.

  4. 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.

  5. 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.
  6. 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!
  7. Prepare any vegetable garnishes / toppings at this time and set aside.

  8. 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!
  9. Store leftovers covered in the refrigerator up to 3 days. Store with sauce(s) on the side. Not freezer friendly.

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 Per Serving (1 of 3 servings)

  • Calories: 459
  • Fat: 19.1g
  • Saturated fat: 2.8g
  • Sodium: 477mg
  • Potassium: 367mg
  • Carbohydrates: 64.1g
  • Fiber: 8.8g
  • Sugar: 14g
  • Protein: 9.9g
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80 Comments 10 ingredients or less, Asian-Inspired, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Nut-Free, Recipes, Refined Sugar-Free, Savory, Spring, Summer, Vegan, Vegetarian, Winter

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All commentsI made thisQuestions
  1. Avatar for Linda CampbellLinda Campbell says

    November 17, 2019 at 2:55 pm

    Where do you buy your chickpea Miso? I can’t find it anywhere.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 18, 2019 at 11:10 am

      Hmm! We have gotten it from Whole Foods and other health food stores.

      Reply
  2. Avatar for JenniferJennifer says

    November 8, 2019 at 7:31 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 8, 2019 at 10:18 am

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

      Reply
  3. Avatar for LoriLori says

    October 16, 2019 at 7:44 pm

    Going in the rotation. Delicious. Nice to have a bowl option that doesn’t have a tahini dressing. Make extra.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 17, 2019 at 11:13 am

      Wonderful! Thanks, Lori!

      Reply
  4. Avatar for KatieKatie says

    October 12, 2019 at 2:33 pm

    So so so good! Will be adding this sauce to every salad or bowl I make from here on out. :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 14, 2019 at 12:19 pm

      We’re so glad you enjoy it, Katie! Thanks so much for the lovely review! xo

      Reply
  5. Avatar for RebeccaRebecca says

    October 11, 2019 at 4:06 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 11, 2019 at 12:42 pm

      Yay! So glad you enjoyed this one, Rebecca! Thanks for your review!

      Reply
  6. Avatar for Amber StrayerAmber Strayer says

    October 8, 2019 at 8:05 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2019 at 11:37 am

      Wonderful – thanks for sharing, Amber!

      Reply
  7. Avatar for BrittaniBrittani says

    October 3, 2019 at 8:06 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 3, 2019 at 11:44 am

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

      Reply
  8. Avatar for AnnieAnnie says

    September 25, 2019 at 9:08 pm

    Quick and tasty!

    Reply
  9. Avatar for SusannaSusanna says

    September 20, 2019 at 1:32 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2019 at 5:09 pm

      How lovely! Thanks for sharing, Susanna!

      Reply
  10. Avatar for Christine StoeberChristine Stoeber says

    September 3, 2019 at 6:46 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 4, 2019 at 11:22 am

      Yay! SO glad you enjoyed it, Christine! Thanks for the lovely review! xo

      Reply
  11. Avatar for MadisonMadison says

    September 3, 2019 at 6:44 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 4, 2019 at 11:22 am

      So glad you enjoyed it, Madison! Thanks so much for sharing! xo

      Reply
  12. Avatar for Lucia ArieiraLucia Arieira says

    September 1, 2019 at 9:35 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 2, 2019 at 11:14 am

      Hi Lucy, 1 can is equal to about 1 1/2 cups cooked chickpeas. Hope that helps!

      Reply
  13. Avatar for ManeeshaManeesha says

    August 29, 2019 at 6:55 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 29, 2019 at 10:35 am

      Whoop! Thanks for sharing, Maneesha!

      Reply
  14. Avatar for SamSam says

    August 28, 2019 at 8:32 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2019 at 11:06 am

      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

      Reply
  15. Avatar for PaigePaige says

    August 26, 2019 at 2:42 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 26, 2019 at 4:42 pm

      Yay! You’ve been cooking a lot our recipes! Thanks for sharing, Paige!

      Reply
  16. Avatar for AllisonAllison says

    August 25, 2019 at 3:34 pm

    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.

    Reply
  17. Avatar for Emily CEmily C says

    August 23, 2019 at 5:20 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 23, 2019 at 5:46 pm

      So great! Glad you enjoyed the recipe, Emily.

      Reply
  18. Avatar for KarenKaren says

    August 22, 2019 at 2:45 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 22, 2019 at 4:31 pm

      xoxo! Thanks for sharing, Karen!

      Reply
  19. Avatar for BreeBree says

    August 21, 2019 at 2:19 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 21, 2019 at 3:11 pm

      Thanks for sharing, Bree!

      Reply
  20. Avatar for AliciaAlicia says

    August 20, 2019 at 5:27 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 21, 2019 at 3:21 pm

      Lovely! Thanks for sharing, Alicia!

      Reply
  21. Avatar for VanessaVanessa says

    August 20, 2019 at 11:43 am

    This was so delicious and flavorful!!! I think I’ll be making this on a weekly basis. Love your work!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 20, 2019 at 11:46 am

      So kind! xoxo

      Reply
  22. Avatar for ArleenArleen says

    August 16, 2019 at 4:12 pm

    I feel so dumb. What is chili garlic sauce? Is there a brand you recommend? thanks so much!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 19, 2019 at 12:29 pm

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

      Reply
  23. Avatar for cryptoratedumpcryptoratedump says

    August 16, 2019 at 3:16 pm

    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.

    Reply
  24. Avatar for MichelleMichelle says

    August 15, 2019 at 11:02 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 19, 2019 at 12:35 pm

      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

      Reply
  25. Avatar for AnnieAnnie says

    August 15, 2019 at 5:49 pm

    Absolutely delicious, perfect combination of crisp vegetables and flavors. Love x 1 million!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 19, 2019 at 12:35 pm

      Whoop! Thanks for sharing, Annie!

      Reply
  26. Avatar for SarahSarah says

    August 15, 2019 at 2:39 pm

    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!”

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 15, 2019 at 3:23 pm

      Whoop! Thanks for sharing, Sarah! So glad you both enjoyed it!

      Reply
  27. Avatar for erinerin says

    August 15, 2019 at 3:28 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 15, 2019 at 3:33 pm

      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?

      Reply
      • Avatar for erinerin says

        August 15, 2019 at 10:55 pm

        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.

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          August 16, 2019 at 10:01 am

          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?

          Reply
    • Avatar for DiannaDianna says

      August 16, 2019 at 5:22 pm

      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!

      Reply
      • Avatar for DiannaDianna says

        August 16, 2019 at 5:23 pm

        [this comment is for Erin, who was asking about texture :) ]

        Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        August 19, 2019 at 12:26 pm

        Love this tip! Thanks for sharing, Dianna!

        Reply
    • Avatar for SusanSusan says

      August 18, 2019 at 12:08 pm

      Try raising the oven temp to 450 °F. Just make sure you watch that they don’t burn.

      Reply
  28. Avatar for Eric EdenEric Eden says

    August 14, 2019 at 6:29 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 15, 2019 at 3:29 pm

      Thanks, Eric! We appreciate that!

      Reply
  29. Avatar for Loryn CervenkaLoryn Cervenka says

    August 14, 2019 at 4:55 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 15, 2019 at 3:27 pm

      haha, YAY! Thanks for sharing, Loryn!! We so appreciate the feedback!

      Reply
  30. Avatar for Erin RiordanErin Riordan says

    August 14, 2019 at 12:55 pm

    I made this last night & it was absolutely delicious! Thanks for sharing, Erin @veggieterin

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:36 pm

      Thanks for sharing! So glad you enjoyed it.

      Reply
  31. Avatar for TaraTara says

    August 14, 2019 at 9:48 am

    This was amazing. Easy, delicious and beautiful. My vegetarian family all loved it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:38 pm

      Whoop! Thanks for sharing, Tara!

      Reply
  32. Avatar for TrinaTrina says

    August 14, 2019 at 12:19 am

    This is a delicious meal. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:40 pm

      Thanks for sharing, Trina!

      Reply
  33. Avatar for Danielle CovielloDanielle Coviello says

    August 13, 2019 at 11:24 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:42 pm

      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.

      Reply
  34. Avatar for TrinaTrina says

    August 13, 2019 at 10:13 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:43 pm

      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

      Reply
  35. Avatar for SammieSammie says

    August 13, 2019 at 9:45 pm

    Doc excited to try this! Is the chilli garlic sauce just store bought?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:41 pm

      Yep! We buy Huy Fong brand.

      Reply
  36. Avatar for MarieMarie says

    August 13, 2019 at 8:58 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:41 pm

      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!

      Reply
  37. Avatar for JeannieJeannie says

    August 13, 2019 at 6:36 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:41 pm

      It’s actually great warm, at room temperature, and chilled. We enjoyed it all ways.

      Reply
  38. Avatar for Paige Cassandra FlammPaige Cassandra Flamm says

    August 13, 2019 at 5:00 pm

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

    Reply
  39. Avatar for MaggieMaggie says

    August 13, 2019 at 1:26 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 13, 2019 at 1:47 pm

      lol YAY! Let us know how it goes!

      Reply

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