Combine chickpeas with ginger, 2 tsp tamari and five spice powder. Let this sit while you prep everything else.
Toss broccoli with a splash olive oil and sea salt. Spread onto half of a parchment lined baking sheet.
Spread the mushrooms on the other half of the baking sheet and bake for 15 minutes in the preheated oven.
Cut one clementine in half and squeeze the juice out into a small bowl. Add 1 TBS olive oil, and 1 TBS tamari. Whisk to combine.
Remove the peel from the remaining 1 1/2 clementines and slice. Set aside.
Add soaked chickpeas to a large skillet with remaining 1 TBS olive oil. Saute over medium high heat stirring occasionally for 5 minutes, or until just starting to brown.
Add cooked rice to the bottom of 3 bowls. Top with roasted broccoli, mushrooms, toasted chickpeas, sliced clementines, and drizzle with the clementine juice sauce.