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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
1 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
lime wedges optional
Instructions
- Whisk the peanut sauce ingredients, adding warm water a teaspoon at a time until the sauce can be drizzled.
- 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.
- Add the minced garlic and grated ginger and cook for another 1 to 2 minutes, tossing constantly. Transfer the chickpeas to a plate.
- 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.
