Drain and rinse the canned chickpeas and set aside
Combine miso paste, sesame oil, maple syrup and sambal oeleck in a wok or large frying pan over medium-high heat.
Heat mixture until combined well and add the chickpeas, stirring to coat evenly.
Continue to cook on medium-high heat for a few minutes until the sauce begins to stick to the chickpeas. Add a pinch of salt to taste. You may also add more sambal oleck for extra spice.
Enjoy with your favourite salad, dinner bowl, or simply serve on the side for an extra source of protein.