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 avocado oil, miso paste, maple syrup, and chili garlic sauce and whisk to combine. Then add chickpeas and toss to coat. Arrange on a bare 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.
DRESSING + SALAD
Add kale, carrots and cabbage to a large mixing/serving bowl and toss to combine. Set aside.
To prepare dressing, to a small mixing bowl add cashew butter, chili garlic sauce, sesame oil maple syrup, and salt and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness. Set aside.
Add the dressing to the salad and toss well to combine. To serve, divide salad between serving plates and top with crunchy miso chickpeas (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 3 days (even longer if the dressing is stored separate from the veggies). Store leftover chickpeas in a well-sealed container at room temperature for 2 days.
*Chickpeas adapted from Dinner with Julie. *Prep/cook time does not include cooking chickpeas. *Nutrition information is a rough estimate calculated with dressing and without chickpeas.