In a skillet or saucepan over medium heat, warm 1 tablespoon of avocado oil. Once shimmering, add minced garlic and sauté for about 1 minute until fragrant.

Drain and rinse your chickpeas before adding them to the skillet. Stir gently to coat and cook for about 3-4 minutes.

Whisk together honey, sriracha, salt, and pepper in a bowl. For extra heat, add cayenne and crushed red pepper.

Pour the sauce over the chickpeas in the skillet. Stir gently to coat and simmer for 5-6 minutes.

Remove from heat and cool for 3-5 minutes. Serve hot over brown rice, topped with celery, carrots, cilantro, and ranch dressing.