Crispy Sesame Chickpea Bowl

Ingredients

• 2 cans (15 oz each) Chickpeas
• 2 cups Brown Rice
• 3 cups Broccoli
• 1 cup Frozen Shelled Edamame
• 1 cup Shredded Carrots
• 3 tbsp Sesame Seeds
• 1 tbsp White Miso Paste
• 1 tsp Fresh Ginger
• 2 tbsp Rice Vinegar
• 2 tbsp Sesame Oil
• 2 tbsp Tamari
• 1 tbsp Maple Syrup
• 1 tbsp Olive Oil

Instructions

1. Cook brown rice according to package directions. Steam broccoli and edamame.
2. Preheat oven to 425°F. Toss dry chickpeas with olive oil and 2 tbsp sesame seeds. Spread on a sheet pan. Roast 22–25 minutes until crispy.
3. Make the dressing: whisk miso paste, ginger, rice vinegar, sesame oil, tamari, maple syrup, and 2 tbsp water until smooth.
4. Divide rice among bowls. Top with broccoli, edamame, carrots, and crispy sesame chickpeas. Drizzle with miso-ginger dressing and remaining sesame seeds.