1
Preheat the oven to 300°F.
2
Spread out the chickpeas on a baking sheet and bake for 15 minutes to dry out.
3
Increase the oven to 325°F.
4
Heat 1 inch of oil in a wide skillet to 375°F. When hot, add the chickpeas and fry until golden brown. Remove to a paper towel-lined plate and immediately sprinkle with paprika, sugar and salt. Cool.
5
On a parchment-lined baking sheet, toss together the fried chickpeas, almonds, honey and sriracha. Sprinkle with a big pinch of salt. Spread into a single layer and roast for 8-10 minutes. Remove from the oven and toss with the sesame seeds. Cool on the sheet pan.
6
Place the lentils, bay leaf and salt is a saucepan, cover with water and bring to a simmer. Cook for 25-30 minutes, or until the lentils are tender. Drain and discard bay leaf.
7
In a small saucepan, combine the rice with the coconut milk, water, sesame oil, and salt. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes, until the liquid is absorbed. Fluff the rice and stir in the vinegar.
8
Combine all of the green curry dressing ingredients except the oil in a blender until smooth. Drizzle in the oil with the motor running until emulsified. Adjust seasoning.
9
Bring a large pot of salted water to a boil. When the water boils, add the snap peas and asparagus for 1-2 minutes, until bright green and crisp-tender, then immediately drain and run under cold water.
10
To serve, toss together the rice, lentils, romaine, snap peas, asparagus, carrots, cabbage, daikon, and almond-chickpea brittle. Drizzle with dressing.