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