Roast the broccoli, cauliflower and chickpeas with olive oil until crispy
Cook the bacon until crispy and chop into pieces
Slice the shallots and cook until caramelized
Toast the Panko breadcrumbs in a pan until golden and crispy
Combine mayonnaise, lemon juice, white miso paste, anchovy paste, Worcestershire sauce, and minced garlic clove in a bowl
Whisk in 3 Tbsp. extra-virgin olive oil to create the Miso-Caesar dressing
Season dressing with salt and pepper to taste
Toss roasted broccoli, cauliflower, chickpeas and grains, bacon, shallots, crispy Panko, and cheese together
Drizzle with Miso-Caesar dressing and toss to combine