In a large bowl, whisk Canola Oil (1/2 cup), Creamy Peanut Butter (1/4 cup), Light Soy Sauce (1/4 cup), Pure Maple Syrup (1/4 cup), and Toasted Sesame Oil (1 tablespoon) until smooth. Set aside.
Spray pan/wok with Oil (to taste) or use a tiny bit of oil to coat pan and add Chickpeas (2 can). Cook covered over medium-high heat stirring frequently, about 5 to 7 minutes.
Add Broccoli (2 head) and Carrot (1 cup) to chickpeas and more oil if needed. Continue cooking until veggies are cooked to your liking.
Stir peanut dressing and add 1/2 cup to chickpeas and veggies just before ready to eat. Mix well.
Transfer to a plate or bowl to serve. Optional- for more crunch and added flavor, add crunchy rice noodles on top!