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.
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.
Prepare any vegetable garnishes / toppings at this time and set aside.
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 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.