Crispy Miso Chickpea Bowls with Dressing
Ingredients
Grains
- 2 cups cooked brown rice, rice noodles, quinoa, or cauliflower rice (or substitute with more vegetables)
Chickpeas
- 1 (15-ounce) can chickpeas, rinsed, well drained, and towel dried
- 2 tablespoons toasted or untoasted sesame oil (if oil-free, omit or add more maple syrup)
- 1 tablespoon white or yellow miso paste (ensure vegan-friendly)
- 2 teaspoons maple syrup
- 1 teaspoon chili garlic sauce or 1/2 teaspoon red pepper flakes (adjust to preferred heat level)
Dressing
- 1 teaspoon chili garlic sauce or 1/2 teaspoon red pepper flakes (adjust to preferred heat level)
- 1 tablespoon maple syrup (plus more to taste)
- 1 tablespoon coconut aminos (or substitute tamari or soy sauce if not gluten-free)
- 2 tablespoons lime juice
- 4 tablespoons rice vinegar (or substitute white or apple cider vinegar)
- 1 1/2 tablespoons sesame oil (omit if oil-free)
- 4 cloves garlic, minced (optional, yields about 2 tablespoons)
For serving
- 1 1/2 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)
Preparation
If serving with grains, prepare them according to preferred method.
Preheat the oven to 425 degrees Fahrenheit (218 Celsius).
Rinse and drain the chickpeas well, then pat them very dry with a towel.
In a medium mixing bowl, whisk together sesame oil, miso paste, maple syrup, and chili garlic sauce or red pepper flakes.
Add the chickpeas to the bowl and toss to coat evenly.
Arrange the chickpeas on a parchment-lined baking sheet and bake for 20-25 minutes, stirring once halfway through, until crisp and golden brown. Set aside.
In a small bowl, whisk together the dressing ingredients until well combined.
Prepare the vegetables by slicing them thinly.
Assemble the bowls by layering grains, baked chickpeas, sliced vegetables, and drizzling with the dressing. Add optional toppings as desired.
