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Make the cucumber salad by tossing the cucumber with rice vinegar, sugar, sesame seeds and a pinch of salt in a small bowl. Set aside to lightly pickle.
Mix the carrot slaw by adding the miso, oil and vinegar to a bowl and mixing together until smooth, then add the carrot and red onion and toss well.
Cook the chickpeas by heating a pan over medium-low heat and adding the chickpeas with peanut butter, sriracha, soy sauce, lime juice, honey, garlic and 1-2 tbsp of water. Stir to mix well and heat through until starting to bubble and thicken, then turn off the heat. Add more water if it gets too thick.
Divide the warm rice, two salads and chickpeas between two bowls and finish with coriander and/or spring onions if desired.