Dinner

Peanut Chickpea Rice Bowl Recipe

ByJack Voss January 16, 2026January 16, 2026

Introduction

This peanut chickpea rice bowl is a vibrant, crunchy, and flavorful meal that comes together quickly. With crispy baked chickpeas, fresh vegetables, and a creamy peanut dressing, it’s a satisfying dish perfect for lunch or dinner.

Two white bowls filled with a layered dish sit on a white marbled textured surface covered partially by a light cream textured cloth. Each bowl shows three main layers: at the base, a thick bed of light brown rice with a slightly fluffy texture; the middle layer includes a mix of small crispy chickpeas and thin strands of purple and white cabbage; the top layer has a drizzle of golden brown sauce, bright red chili slices, and small green cilantro leaves scattered evenly for garnish. To the left of the bowls, there is a small white plate with fresh green cilantro sprigs and a few red chili slices. To the right side, two silver forks rest on the cloth beside the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 400g cans of chickpeas, drained and dried using kitchen paper
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
400g brown rice, cooked
Sesame seeds, crispy onions, or sliced red chilli, to serve
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

Instructions

Step 1: Heat the oven or air fryer to 200°C (190°C fan, gas mark 6). Prepare the dressing by mixing the peanut butter, soy sauce, lime juice, chilli oil (if using), and maple syrup or honey together. Season lightly.
Step 2: Spread the drained and dried chickpeas onto a lined baking sheet. Toss them with half of the dressing until evenly coated. Bake for 20-25 minutes until crispy and golden. Remove and leave to cool for 5 minutes.
Step 3: Mix the remaining dressing with enough water to create a pourable consistency. Combine the chopped coriander, carrot, cucumber, and red cabbage in a bowl and season lightly.
Step 4: Divide the cooked brown rice between bowls. Top each bowl with the vegetable mix and crispy chickpeas. Scatter over extra coriander leaves, sesame seeds, crispy onions, and sliced red chilli if desired.

Tips & Variations

For extra crunch, toss the chickpeas with a little smoked paprika or cumin before baking.
If you prefer a milder dish, omit the chilli oil and sliced chilli.
Swap brown rice for quinoa or cauliflower rice for a different texture.
Use natural peanut butter for a less sweet dressing.

Storage

Store any leftover chickpeas and vegetable mix separately in airtight containers in the fridge for up to 3 days. Reheat the chickpeas in the oven or air fryer to maintain their crispness before serving again. The fresh vegetables are best eaten cold or at room temperature.