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Cook your rice to package instructions. In a large pan, add a drizzle of oil over medium heat. Once warm, add your chopped carrots (if you are using). Cook for 2-3 minutes, then add your broccoli. Cook for 8-10 minutes, stirring occasionally and adding a splash of water if needed to help steam the veggies. Add salt or pepper if desired.
In a small bowl, whisk together water, soy sauce, sesame oil, cornstarch, rice vinegar, maple syrup, and minced ginger. Set aside.
Heat a large skillet or wok over medium-high heat. Add in an extra dash of sesame oil. Add the chickpeas with the minced garlic to the pan and sauté for 2-3 minutes until the garlic becomes fragrant and chickpeas are warmed.
Turn the heat down to medium. Pour the prepared sauce over the chickpeas. Stir well to coat the chickpeas evenly in the sauce. Bring it to a simmer and cook for 2-3 minutes, allowing the sauce to thicken.
In a shallow bowl, add some rice and veggies and finish off with the chickpeas. Top with wonton strips, avocado, green onion, sesame seeds, or cilantro.