Heat a large skillet over medium heat and add a drizzle of avocado oil. Once hot, toss in minced garlic, stirring for about 1-2 minutes until fragrant.

Add drained and rinsed chickpeas to the skillet with garlic, sautéing for 3-4 minutes until warmed and slightly crisp.

In a separate bowl, whisk together honey, sriracha, salt, pepper, cayenne, and crushed red pepper until smooth.

Pour the hot honey mixture over the sautéed chickpeas in the skillet, fully coating them.

Bring the mixture to a gentle simmer and cook for about 5-6 minutes, stirring occasionally.

Remove the skillet from heat and let the mixture sit for 3-5 minutes to thicken.

Serve the chickpeas over a bed of cooked brown rice, topped with celery, carrots, and cilantro.

Drizzle with ranch dressing if desired, then enjoy your Hot Honey Chickpea Bowls!