Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

This bowl was SO amazingly delicious! That dressing is one of the best things I’ve made in a very long time. Super flavorful and the perfect complement to all the colors in the bowl. So tasty! Thank you!

This is the second time I’ve made this superb recipe! And both times my husband said after eating, “That was actually very good!” He has little faith in “healthy” looking recipes but has learned not to turn something down until he tries it. And this one has been a double winner! I find myself grazing on the chickpeas if they are done earlier than when we are ready to start dinner. I can’t stop myself!

Spicy Miso Chickpea with Garlic Sesame dressing is delish! Thankyou for a fabulous salad dressing too! I did put a much smaller amount of garlic into the dressing and added a small sprinkling of fresh spring onion (green part only) over the top.
Amazing combo of flavours!

Holy Guacamole, this is delicious!

This was such a delicious recipe. The crispy chickpea marinade/coating was so yummy. My preference is to always use dried chickpeas so there is less waste/garbage/recycling. This means a bit more planning but it is worth it. My hubby loved the bowl and definitely wants it again. The optional addition of the Quick Garlic Ginger Miso Tahini dressing was worth adding too. So good.

This was so delicious! I followed your recipe just about exactly, using local bok choy and asparagus I sauteed for the vegetables. Making the components ahead of time really helps. I added a hard boiled egg and the roasted cashews (did them with the chickpeas) were a great addition, too.
As a solo cook/not big eater a big plus for me is that the recipe makes enough for 3 meals. It’s fantastic to come home really hungry from work and have a healthy and tasty meal already prepared- didn’t reheat. Thank you! I will make this often as seasonal vegetables emerge.

This was absolutely delicious! Thank you!

great recipe! love most of your recipes, thank you!

This has become THE go-to ‘grain/protein/veggie bowl’ recipe for me – after seeing hundreds of iterations of this kind of easy, healthy weekday staple, but few that caught me eye (and less that tasted delicious enough), I’ve finally found the perfect one for me that sacrifices little on healthfulness, flavor, or accessibility! I usually use carrots, English cucumber, leftover green cabbage, and green onion for my veggies, tamari instead of coconut aminos, and opt for the toasted sesame oil for the chickpea glaze. It is so fresh and nourishing and tasty, and while not the quickest recipe/meal ever, VERY easy/low-stress, and a great way to use up fresh veggies or just get them into your system. Thanks Dana!

This is a delicious comforting meal. I would recommend cooking your rice with vegetable broth because it really rounds out the flavour.

Easy and delicious weeknight dinner. I bought bagged chopped cabbage used brown rice. We topped with carrots, red peppers, cucumbers. The chickpeas were *chef’s kiss*. We also added sesame sticks, mango, and peanuts. We will make this again. It’s very versatile and would be great with tofu too. As always, thank you Dana, for all your work. My family would starve without you.

Just wanted to let you know I make this recipe or some variation with the marinade or dressing pretty much weekly :) It’s fantastic.

A friend and I made this on Friday night for a girls night dinner, it was so wonderful! We are both trying to eat more plant based meals and this reminded us both how yummy and filling it can be. Thanks for all of your amazing recipes!

Love these chickpeas! I actually did mine in the air fryer and they crisped up so well! I made both sauces and I’m glad I did cause the miso tahini sauce was so good on top! At first I thought it might be too much to have 2 dressings but they worked together really well. We did it on a bed of kale, red pepper, cucumber, cabbage, shredded carrots and brown rice. We don’t usually make dinners with these flavors but I’m so glad we gave it a try!

I truly cannot believe how amazing this taste!! I have been trying to figure out what to use my miso for and I will come back to this recipe again!

I have tried many times to roast chickpeas and they never come out crispy like I would like them to. I did dry them like you suggested. I cooked them longer as well. I loved this recipe and if I could fix that problem I would make it more often. I loved the tahini dressing and will be using that again. Had enough dressing and chickpeas to use again the next day and made with quinoa. I substituted raw vegies that I had on hand, virtually anything would work.

The roasted chickpeas and the dressing were so dreamy! We had ours with quinoa and stir fried veggies (onion/carrot/zucchini/bok choy), topped with chopped cashews and green onions. We didn’t go for the extra sauce. I will definitely give this a raw veggie spin in warmer weather. Thanks for the lovely recipe!

This is so unbelievably delicious. It was even better on day two when the dressings had time to sit. I used wild rice & topped mine with kale, red cabbage, red pepper, cilantro, carrots, green onion & peanuts. So healthy yet soooo much flavor. Thank you!

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.

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.

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.

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!

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!

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.

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!!

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.

Another one of my favorite Minimalist Baker bowls. The dressing, in particular, is fabulous.

Best ginger dressing ever! Thank you Dana, and as usually, the video is super helpful :)

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

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!

Thanks for the awesome recipe, Dana! Loved it! Wouldn’t change a thing!

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.

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!

This is beyond good! One of the best recipes I have tried this year. Keep up the great work!

This was full of flavour! I made both dressings and it was totally worth it.

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.

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.

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.

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.

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!

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

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!!

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

Thank you! The chickpeas and dressing were so flavourful :)

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

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.

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

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

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!!!

There are no words. Beyond Delicious! Full of flavor and very filling. Making it again tonight!

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

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!

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

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

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.

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

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.

Quick and tasty!

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!

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!

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!

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!

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!

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

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.

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!

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!

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!

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

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

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.

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

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!”

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!

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!

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

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

This is a delicious meal. Thank you!

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.