Drain and rinse the chickpeas. Chop the broccoli florets. Whisk the miso paste, tahini, vinegar, and ¼ cup water in a bowl.

Heat a large nonstick skillet over medium-high heat with 2 tsp olive oil. Add the chopped broccoli florets and cook 2 to 3 minutes. Add chickpeas and cook 3 to 5 minutes. Taste, and add salt and pepper as necessary.

Divide the kale between bowls. Add sautéed broccoli, crispy chickpeas, cranberries, and miso tahini dressing, and sprinkle with sesame seeds.