Description
A vibrant and nutritious Peanut Chickpea Rice Bowl featuring crispy baked chickpeas tossed in a tangy peanut dressing, served over brown rice with fresh crunchy vegetables and garnished with sesame seeds and optional spicy chili. This dish combines protein-rich chickpeas with fresh herbs and veggies for a wholesome, flavorful meal perfect for a healthy lunch or dinner.
Ingredients
Scale
Chickpea 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 and Garnishes
- 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
- Sesame seeds, crispy onions or sliced red chilli, to serve
Grain
- 400g brown rice, cooked
Instructions
- Preheat and Prepare Dressing: Heat the oven or air fryer to 200°C (190°C fan) or gas mark 6. In a bowl, mix together crunchy peanut butter, reduced salt soy sauce, lime juice, chilli oil (if using), and maple syrup or mild honey to create the dressing. Season lightly to taste.
- Toss and Bake Chickpeas: Pour the drained and dried chickpeas onto a lined baking sheet. Toss them with half of the prepared dressing until well coated. Bake in the preheated oven or air fryer for 20-25 minutes, until the chickpeas are crispy and golden. Once baked, leave them to cool for 5 minutes.
- Prepare Vegetables: In a small bowl, mix the chopped coriander, carrot matchsticks, cucumber half-moons, and finely shredded red cabbage. Season lightly with salt or a little soy sauce if desired.
- Make Remaining Dressing Pourable: Mix the remaining half of the peanut dressing with enough water to reach a pourable consistency, adjusting thickness as needed.
- Assemble Bowls: Divide the cooked brown rice between serving bowls. Top each with the fresh vegetable mix, followed by the crispy chickpeas. Drizzle with the pourable dressing. Finish by scattering over extra coriander leaves, sesame seeds, crispy onions, and sliced red chilli if you like extra heat.
Notes
- Drying the chickpeas thoroughly before baking is essential to achieve maximum crispiness.
- Chilli oil is optional; omit for a milder flavor or substitute with a pinch of chili flakes.
- Use unsweetened crunchy peanut butter to keep the nutty flavor balanced.
- For a vegan version, substitute honey with maple syrup.
- Leftover chickpeas can be stored in an airtight container and remain crispy for up to 2 days.
- To speed up the dressing preparation, whisk the ingredients vigorously or blend briefly for smoothness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Keywords: peanut chickpea bowl, crispy chickpeas, healthy rice bowl, vegan lunch, brown rice bowl, easy vegan recipe, peanut dressing, baked chickpeas
