1. In a small bowl, whisk together 15g peanut butter, 10ml soy sauce, 5ml rice vinegar, 5g maple syrup, 2ml sriracha (if using), and 5ml lime juice to make the sauce. Add 1-2 tbsp water to thin if necessary. 2. Heat 5ml olive oil and 5ml sesame oil in a large skillet or wok over medium-high heat. 3. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds. 4. Add 100g broccoli florets and 50g julienned carrot. Stir-fry for 3 minutes. 5. Add 50g sliced bell pepper and 50g snow peas. Stir-fry for another 2 minutes until vegetables are crisp-tender. 6. Add 150g chickpeas and stir-fry for 1 minute until heated through. 7. Pour the peanut sauce over the vegetables and chickpeas. Stir to coat evenly and cook for 1-2 minutes until heated through. 8. Serve over 100g cooked brown rice, garnished with 10g chopped green onions and 5g sesame seeds.