Peanut Chickpea Protein Bowls

Dinner

Peanut Chickpea Protein Bowls

Pan-crisped chickpeas, crunchy vegetables and brown rice are dressed with a lime and ginger peanut sauce.

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Yield
4 bowls
Cuisine
Asian-inspired

Serving ideas

Offer lime wedges alongside.

Ingredients

See the ingredient checklist
  • 1 clove garlic, grated
  • 1/4 cup creamy natural peanut butter
  • 3 tbsp lime juice
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp honey
  • 2 tsp toasted sesame oil
  • 1/2 tsp grated fresh ginger
  • warm water, as needed
  • 31 oz canned chickpeas, drained and rinsed
  • 2 tbsp vegetable oil
  • 3/4 tsp kosher salt, divided
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 3 cups shredded red cabbage, about 6 oz
  • 2 tbsp chopped fresh cilantro, plus leaves for serving
  • 2 Persian cucumbers, thinly sliced
  • 1 medium carrot, shredded
  • 3 cups cooked brown rice
  • 1/4 cup salted roasted peanuts, finely chopped
  • lime wedges, optional

Before you cook

Dry the chickpeas well to help them crisp and reduce splattering.

How to make Peanut Chickpea Protein Bowls

  1. Whisk the peanut sauce ingredients, adding warm water a teaspoon at a time until the sauce can be drizzled.

  2. Pat the chickpeas dry. Heat the oil in a deep, heavy skillet over medium heat, then add chickpeas and 1/2 teaspoon salt. Cook in a single layer for 4 to 5 minutes, tossing occasionally.

  3. Add the minced garlic and grated ginger and cook for another 1 to 2 minutes, tossing constantly. Transfer the chickpeas to a plate.

  4. Toss the cabbage with chopped cilantro and the remaining 1/4 teaspoon salt. Divide the rice among bowls and add the cabbage, cucumber, carrot and chickpeas. Drizzle with peanut sauce and finish with peanuts and cilantro leaves.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Peanut Chickpea Protein Bowls

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Pan-crisped chickpeas, crunchy vegetables and brown rice are dressed with a lime and ginger peanut sauce.
Print Recipe
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Ingredients Instructions Notes

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Ingredients
  

Peanut sauce
  •  
    1 clove garlic, grated
  •  
    ¼ cup creamy natural peanut butter
  • 3 tbsp lime juice
  •  
    2 tbsp reduced-sodium soy sauce
  • Golden honey in a glass bowl with a wooden honey dipper1 tbsp honey
  •  
    2 tsp toasted sesame oil
  •  
    ½ tsp grated fresh ginger
  •  
    warm water, as needed
Chickpeas and bowls
  •  
    31 oz canned chickpeas, drained and rinsed
  • 2 tbsp vegetable oil
  •  
    ¾ tsp kosher salt, divided
  •  
    2 cloves garlic, minced
  •  
    1 tbsp grated fresh ginger
  •  
    3 cups shredded red cabbage about 6 oz
  •  
    2 tbsp chopped fresh cilantro plus leaves for serving
  •  
    2 Persian cucumbers, thinly sliced
  •  
    1 medium carrot, shredded
  •  
    3 cups cooked brown rice
  •  
    ¼ cup salted roasted peanuts, finely chopped
  • Fresh green lime wedges beside a whole limelime wedges optional

Instructions
 

  1. Whisk the peanut sauce ingredients, adding warm water a teaspoon at a time until the sauce can be drizzled.
  2. Pat the chickpeas dry. Heat the oil in a deep, heavy skillet over medium heat, then add chickpeas and 1/2 teaspoon salt. Cook in a single layer for 4 to 5 minutes, tossing occasionally.
  3. Add the minced garlic and grated ginger and cook for another 1 to 2 minutes, tossing constantly. Transfer the chickpeas to a plate.
  4. Toss the cabbage with chopped cilantro and the remaining 1/4 teaspoon salt. Divide the rice among bowls and add the cabbage, cucumber, carrot and chickpeas. Drizzle with peanut sauce and finish with peanuts and cilantro leaves.

Notes

Dry the chickpeas well to help them crisp and reduce splattering.
Adapted from Taylor Ann Spencer, Delish.

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