Wash and dry produce.

Drain and rinse chickpeas; pat dry with paper towels. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch half-moons. Trim and discard root end from lettuce; halve lengthwise, then slice crosswise into bite-size pieces.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas, grain blend, Fry Seasoning, a large pinch of salt, and pepper. Cook, stirring occasionally, until warmed through, 3-5 minutes (if chickpeas and grains begin to pop, partially cover pan with lid).

Turn off heat. Transfer chickpeas and grain blend to a plate; spread out to cool slightly.

Meanwhile, in a large bowl, combine miso sauce concentrates, sesame dressing, and ¼ tsp sugar (½ tsp for 4 servings).

Add cucumber, cabbage, and chickpeas and grain blend to bowl; toss to combine.

Add lettuce; toss until evenly coated. Taste and season with salt and pepper if desired.

Divide salad between bowls. Top with wonton strips. Serve.