Description
This Peanut Chickpea Rice Bowl is a vibrant and nutritious meal featuring crispy baked chickpeas coated in a flavorful peanut dressing, paired with fresh crunchy vegetables and fluffy brown rice. It combines a delightful mix of textures and a balance of savory, tangy, and mild spicy flavors, perfect for a wholesome lunch or dinner.
Ingredients
Scale
Chickpeas and Dressing
- 2 x 400g cans of chickpeas, drained and dried using kitchen paper
- 4 tbsp crunchy peanut butter
- 3 tsp reduced salt soy sauce
- 1 lime, juiced
- 1 tbsp chilli oil (optional)
- ½ tsp maple syrup or mild flavoured honey
Vegetables
- Small bunch of coriander, finely chopped (save some extra whole leaves to serve, optional)
- 1 carrot, cut into matchsticks (no need to peel)
- ½ cucumber, seeds scooped out and cut into half-moons
- ½ red cabbage, finely shredded
Base and Garnishes
- 400g brown rice, cooked
- Sesame seeds, to serve
- Crispy onions, to serve
- Sliced red chilli, to serve (optional)
Instructions
- Prepare the Dressing and Chickpeas: Heat the oven or air fryer to 200C (190C fan/gas mark 6). Mix the peanut butter, reduced salt soy sauce, lime juice, chilli oil (if using), and maple syrup or honey together to create the dressing. Pour the drained and dried chickpeas onto a lined baking sheet, toss them with half of the dressing until well coated. Bake for 20-25 minutes until the chickpeas are crispy and golden. After baking, allow them to cool for 5 minutes.
- Prepare the Vegetable Mix: Mix the remaining dressing with enough water to achieve a pourable consistency. In a small bowl, combine the finely chopped coriander, carrot matchsticks, cucumber half-moons, and shredded red cabbage. Season lightly to taste and toss well.
- Assemble the Rice Bowls: Divide the cooked brown rice evenly between serving bowls. Top each bowl with the prepared vegetable mix and then the crispy baked chickpeas. Garnish with the reserved whole coriander leaves, a scattering of sesame seeds, crispy onions, and sliced red chilli if desired for extra heat.
Notes
- Make sure to dry the canned chickpeas thoroughly to ensure they become crispy when baked.
- You can adjust the amount of chilli oil according to your spice preference or omit it entirely for a milder flavor.
- If you don’t have an air fryer, baking in a conventional oven works perfectly.
- This recipe is great for meal prep and can be served cold or at room temperature.
- To add protein variety, grilled tofu or chicken can be added if desired.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion, Vegetarian
Keywords: peanut chickpea rice bowl, crispy chickpeas, brown rice bowl, vegetarian rice bowl, peanut dressing, healthy bowl recipe
