Description
This vibrant Peanut Chickpea Rice Bowl is a wholesome, flavorful meal featuring crispy baked chickpeas tossed in a tangy, nutty peanut dressing. Paired with fresh, crunchy vegetables and fluffy brown rice, it delivers a perfect balance of textures and flavors. Ideal for a nutritious lunch or dinner, this recipe is easy to prepare and can be adjusted with chili oil for a spicy kick.
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 Toppings
- 400g brown rice, cooked
- Sesame seeds, to serve
- Crispy onions, to serve
- Sliced red chilli, to serve (optional)
Instructions
- Preheat and prepare dressing: Heat the oven or air fryer to 200C/190C fan/gas 6. In a bowl, mix together crunchy peanut butter, reduced salt soy sauce, lime juice, chilli oil if using, and maple syrup or honey. Season lightly. This creates a rich, tangy peanut dressing that will coat the chickpeas and drizzle over the bowl.
- Crisp the chickpeas: Spread the drained and dried chickpeas on a lined baking sheet. Toss them with half of the peanut dressing until evenly coated. Bake in the oven or air fryer for 20-25 minutes until the chickpeas become crispy and golden brown. Once done, remove and leave to cool for 5 minutes to maintain crispiness.
- Prepare the vegetables and finishing dressing: Mix the remaining half of the dressing with enough water to thin it to a pourable consistency. In a bowl, combine finely chopped coriander, matchstick carrot, cucumber half-moons, and shredded red cabbage. Lightly season this vegetable mix to enhance freshness and flavor.
- Assemble the bowl: Divide the cooked brown rice evenly between serving bowls. Top each bowl with the prepared vegetable mix, then scatter the crispy chickpeas over the top. Garnish with extra whole coriander leaves, sesame seeds, crispy onions, and sliced red chilli if desired, for added texture and flavor.
Notes
- Ensure chickpeas are thoroughly dried before baking to achieve maximum crispiness.
- Chilli oil is optional but recommended for those who enjoy a spicy touch.
- Use brown rice for added fiber and a nutty flavor; you can substitute with white or basmati rice if preferred.
- To make this recipe vegan, use maple syrup instead of honey.
- Leftover cooked chickpeas can be stored in an airtight container and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
Keywords: peanut chickpea rice bowl, crispy chickpeas, peanut dressing, healthy rice bowl, vegetarian, brown rice bowl, crunch vegetables, easy lunch recipe
