Crispy Gochujang Chickpea Grain Bowl

Ingredients

• 2 cans (15 oz) chickpeas, drained
• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 3 cups cooked brown rice
• 1 medium cucumber, sliced
• 2 medium avocado, sliced
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1 tablespoon sesame seeds

Instructions

1. 1.Preheat the oven to 425F and pat the chickpeas very dry.
2. 2.Toss with the sesame oil, gochujang, and honey, then spread on a sheet pan.
3. 3.Roast 22 to 25 minutes until sticky and crisp, shaking halfway.
4. 4.Whisk the rice vinegar and lime juice with a pinch of salt for the drizzle.
5. 5.Build bowls with rice, cucumber, avocado, and chickpeas.
6. 6.Finish with the drizzle and sesame seeds.