Crispy Peanut Chickpea Rice Bowl

Name: Crispy Peanut Chickpea Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 can cans of chickpeas drained and dried using kitchen paper; 400 g brown rice cooked; 4 tbsp crunchy peanut butter; 0.5 red cabbage, finely shredded; 0.5 cucumber seeds scooped out and cut into half-moons; 1 carrot, cut into matchsticks; 1 small bunch small bunch of coriander finely chopped; 1 tbsp chilli oil; 3 tsp reduced-salt soy sauce; 1 lime juice; 0.5 tsp maple syrup or mild flavoured honey; 1 pinch sesame seeds crispy onions or sliced red chilli, to serve

A vibrant and nutritious plant-based bowl featuring crunchy roasted chickpeas tossed in a savory peanut dressing. Served over fluffy brown rice with a rainbow of fresh, shredded vegetables, it's the perfect healthy lunch or dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

cans of chickpeas drained and dried using kitchen paper
2 can
brown rice cooked
400 g
crunchy peanut butter
4 tbsp
red cabbage, finely shredded
0.5
cucumber seeds scooped out and cut into half-moons
0.5
carrot, cut into matchsticks
1
small bunch of coriander finely chopped
1 small bunch
chilli oil
1 tbsp
reduced-salt soy sauce
3 tsp
lime juice
1
maple syrup or mild flavoured honey
0.5 tsp
sesame seeds crispy onions or sliced red chilli, to serve
1 pinch

Step-by-Step Instructions

Preheat your oven or air fryer to 200°C (190°C fan/gas 6). Prepare the dressing by whisking together the peanut butter, soy sauce, lime juice, chilli oil, and maple syrup in a small bowl until smooth.

Drain the chickpeas and pat them thoroughly dry with kitchen paper. Spread them onto a lined baking sheet, toss with half of the prepared peanut dressing, and roast for 20–25 minutes until golden and crispy. Allow them to cool for 5 minutes.

Thin the remaining dressing with a small amount of water until it reaches a pourable consistency. In a separate bowl, toss together the matchstick carrots, sliced cucumber, shredded red cabbage, and half of the chopped coriander.

Divide the cooked brown rice into serving bowls. Top with the fresh vegetable mix and the crispy roasted chickpeas.

Garnish with the remaining coriander, sesame seeds, crispy onions, and sliced red chilli if desired. Drizzle the extra dressing over the top just before serving.