Step 1

the oven to 425°F.

Step 2

as per packet directions.

Step 3

Place the chickpeas onto a large, rimmed baking sheet in a single layer. Roast for 25 minutes.

Step 4

In a medium bowl, whisk the cornstarch, and water. Add the tamari, rice vinegar, maple syrup, sesame oil, sriracha, lime juice, garlic, and ginger. Adjust the maple syrup, and lime juice to taste. Set aside.

Step 5

, heat the oil in a large sauté pan over medium-high heat. Add the onion, garlic, broccoli, and bell pepper. Cook for about 5 minutes, or until the onion is translucent.

Step 6

Add the cooked rice to the veggies and stir to combine. Cook for about 5 minutes, or until the rice starts to turn golden brown, stirring occasionally and flattening out the rice so it cooks evenly. Add the tamari, rice vinegar, and toasted sesame oil. Mix to incorporate. Set aside.

Step 7

In a medium skillet over medium-high heat, cook the sauce for about 3 minutes, or until it starts to thicken. Stir in the roasted chickpeas and mix to combine. Cook for about 1 minute more, or until the chickpeas are coated with the sauce and warmed through.

Step 8

Transfer the chickpeas and sauce to the sauté pan with the rice and veggies. Cook over medium-high heat for about 2 minutes, or until warmed through.