Steps

1. 1

   In a medium bowl, whisk garlic, ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil. Add warm water, 1 tsp. at a time, until desired consistency is reached.

2. 2

   Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

3. 3

   On a large clean kitchen towel or paper towels, spread out chickpeas. Top with a second clean towel and gently press to remove as much moisture as possible from chickpeas. (If you can, pick off and discard as many chickpea skins as possible; this will help the chickpeas crisp up better.)

4. 4

   In a large, deep, heavy skillet (preferably at least 2" deep) over medium heat, heat oil. Add chickpeas; season with 1/2 tsp. kosher salt and gently toss to coat. Spread chickpeas in a single layer and cook, tossing occasionally, until browned and slightly crisp, 4 to 5 minutes. (The chickpeas may cause the oil to spit, so use a splatter screen if you have one!)

5. 5

   Add garlic and ginger and continue to cook, tossing constantly, until chickpeas are crispy all over and garlic and ginger are lightly browned, 1 to 2 minutes more. Transfer chickpea mixture to a clean plate.

6. 6

   In a medium bowl, toss cabbage, cilantro, and 1/4 tsp. salt.

7. 7

   Spread 3/4 cup rice among bowls. Top with cabbage mixture, cucumbers, carrots, and chickpeas. Sprinkle with peanuts and more cilantro; drizzle with peanut sauce. Serve with lime wedges alongside.