Dinner

Peanut Chickpea Rice Bowl Recipe

ByJake Silas January 26, 2026January 26, 2026

Introduction

This peanut chickpea rice bowl is a vibrant, satisfying meal packed with crunchy roasted chickpeas, fresh vegetables, and a creamy, tangy peanut dressing. It’s perfect for a quick lunch or a nourishing dinner that’s both flavorful and wholesome.

The image shows two white bowls on a white marbled surface, each bowl filled with a layered dish. The bottom layer is light brown rice that fills the bowl. On top of the rice, there is a layer of cooked chickpeas mixed with shredded purple cabbage and some small green herb leaves. The dish is garnished with sliced red chili peppers and drizzled with a brown sauce. The texture looks rich with a variety of small ingredients. To the left of the bowls, there is a small white plate holding fresh green herb sprigs and a few slices of red chili. Two silver forks are placed near one bowl on the white marbled surface. 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: Preheat the oven or air fryer to 200°C (190°C fan/gas mark 6). In a bowl, mix the peanut butter, soy sauce, lime juice, chilli oil (if using), and maple syrup or honey to create the dressing. Season lightly.
Step 2: Spread the drained and dried chickpeas on a lined baking sheet. Toss them with half of the dressing until evenly coated. Bake for 20-25 minutes until crispy and golden. Let them cool for 5 minutes once out of the oven.
Step 3: Combine the remaining dressing with a little water to achieve a pourable consistency. In a separate bowl, mix the chopped coriander, carrot matchsticks, cucumber half-moons, and shredded red cabbage. Season lightly to taste.
Step 4: Divide the cooked brown rice between serving bowls. Top with the mixed vegetables and roasted chickpeas. Garnish with extra coriander leaves, sesame seeds, crispy onions, and sliced red chilli if desired.

Tips & Variations

For extra crunch, toast the sesame seeds lightly before sprinkling over the bowls.
Swap brown rice for quinoa or cauliflower rice for a gluten-free variation.
Add a handful of chopped peanuts for more texture and flavor.
If you prefer less spice, omit the chilli oil and sliced chilli.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chickpeas before serving, and add fresh vegetables at the last minute to keep them crisp. The dressing can be stored separately and shaken well before use.