These peanut chickpea bowls are packed with plant-based protein, crunchy vegetables, and a creamy peanut sauce you’ll want to drizzle on everything. This recipe is perfect for meal prep, weeknight dinners, or anytime you need a healthy, filling meal that actually keeps you full.

peanut chickpea bowls
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These peanut chickpea bowls are such a perfect way to load up on veggies! The homemade peanut sauce is super easy to make but it adds tons of flavor. Plus, this recipe is really flexible so you can swap in any veggies you have sitting in your fridge!

Ingredients & Substitutions

  • Chickpeas: These are the main protein source and get lightly crisped in a skillet for the best texture. You can also use white beans or edamame if you prefer.
  • Rice: You can use white or brown rice. Brown rice adds fiber and whole grains to make the bowls more filling. Quinoa, farro, or jasmine rice all work well.
  • Red cabbage: Provides crunch and color. Shredded green cabbage or a bagged slaw mix is a great shortcut.
  • Cucumber: Adds freshness and contrast to the crispy chickpeas. Any cucumber works, but Persian or English cucumbers have the best texture.
  • Carrot: Shredded carrots add a little sweetness and extra crunch. You can use pre-shredded carrots from the store to save time.
  • Cilantro: Adds brightness and fresh flavor. If you’re not a cilantro fan, try green onions or parsley.
  • Roasted peanuts: These add crunch and extra protein. Roasted cashews or almonds are also delicious.
peanut sauce

Homemade Peanut Sauce

This sauce is addictive, and it comes together in just a few minutes! Here’s what you need:

  • Creamy peanut butter for richness
  • Fresh lime juice for acidity
  • Soy sauce for umami flavor
  • Honey or maple syrup for a touch of sweetness
  • Sesame oil, garlic, and ginger for depth of flavor

Add warm water a little at a time until the sauce is smooth and pourable. If the sauce thickens in the fridge, just stir in a splash of water before serving. This peanut sauce is also great on roasted vegetables, noodles, tofu, or salads, so don’t be surprised if you start making extra!

Storage Tips & Leftovers

These bowls are perfect for make-ahead lunches. Store the rice, chickpeas, and vegetables in separate containers if possible. Keep the peanut sauce in a small jar or container. The chickpeas and rice will stay fresh for 3-4 days in the fridge. If you prefer warm bowls, reheat the rice and chickpeas before adding the vegetables and sauce. For crispy chickpeas, reheat on the stovetop or in the air fryer.

Frequently Asked Questions

  • Can I make this recipe vegan? Yes! Just use maple syrup instead of honey in the peanut sauce.
  • Can I use natural peanut butter? Yes, but make sure it’s well stirred before using. If the sauce seems thick, add a little extra warm water.
  • Can I roast the chickpeas instead of sautéing them? Absolutely. Toss them with oil and salt and roast at 400°F for 20–25 minutes until crispy.

More Grain Bowl Recipes

If you enjoy this recipe, try my spring roll in a bowl, vegan egg roll in a bowl, or farro grain bowls.

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Peanut Chickpea Bowls

Peanut Chickpea Bowls

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  • Author: Liz Thomson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 bowls 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These peanut chickpea bowls are packed with plant-based protein, crunchy vegetables, and a creamy peanut sauce you’ll want to drizzle on everything. This recipe is perfect for meal prep, weeknight dinners, or anytime you need a healthy, filling meal that actually keeps you full.

Ingredients

Units Scale

For the Bowl:

  • 1 tablespoon olive oil
  • 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 cup shredded red cabbage
  • 1 tablespoon chopped cilantro
  • 1 cup thinly sliced Persian cucumber
  • 1 carrot, shredded
  • 1 cup cooked brown rice
  • 2 tablespoons roasted peanuts

Peanut Sauce

  • 2 tablespoons peanut butter
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons maple syrup or honey
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon grated ginger
  • 1–2 tablespoons of warm water, as needed

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the chickpeas and salt. Cook for 5-6 minutes until lightly crisp.
  2. Add the garlic and ginger and cook for 1–2 minutes more, until fragrant.
  3. In a small bowl or jar, whisk together the peanut sauce ingredients.
  4. Divide the rice between two bowls. Top with the cabbage, cucumber, carrot, and chickpeas.
  5. Drizzle with peanut sauce and garnish with peanuts and extra cilantro.