Summer in a bowl...
Adapted from Robin Robertson
Chickpeas: mix cooked chickpeas with soy sauce, maple syrup, nooch, liquid smoke, onion powder, paprika, and salt/pepper. Bake at 350 for 30 minutes.
Dressing: mix 1/2 cup mirin, 3 tbsp lime juice (2 small limes), liquid smoke, agave, and dijon mustard.
Mix watercress and iceburg lettuce, and top with chopped avocado, pineapple, dressing, and chickpeas.