Peanut Chickpea Protein Bowls
Delicious peanut chickpea protein bowls—loaded with crispy chickpeas, fresh veggies, and creamy peanut sauce. Perfect for meal prep or a healthy dinner for four.
Ingredients
For The Peanut Sauce:
- 1 Garlic Clove, Grated
- ½ Tsp Grated Peeled Ginger
- ¼ Cup All-Natural Creamy Peanut Butter
- 3 Tbsp Fresh Lime Juice (From 1-2 Limes)
- 2 Tbsp Reduced-Sodium Soy Sauce
- 1 Tbsp Honey
- 2 Tsp Toasted Sesame Oil
For The Chickpeas & Bowls:
- 2 (14.5-oz) Cans Chickpeas, Drained, Rinsed
- 2 Tbsp Neutral Oil
- ¾ Tsp Kosher Salt, Divided
- 2 Garlic Cloves, Finely Chopped
- 1 Tbsp Grated Peeled Ginger
- ¼ Head Of Red Cabbage (About 6 oz.), Shredded Or Finely Chopped (About 3 Cups)
- 2 Tbsp Finely Chopped Fresh Cilantro, Plus More For Serving
- 2 Persian Cucumbers, Thinly Sliced
- 1 Medium Carrot, Shredded
- 3 Cups Cooked Brown Rice
- ¼ Cup Roasted Peanuts, Chopped
- 4 Lime Wedges
Instructions
- Make The Peanut Sauce: Whisk together garlic, ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil in a bowl. Add warm water, one teaspoon at a time, until you reach your desired sauce consistency.
- Crisp The Chickpeas: Dry the chickpeas thoroughly using paper towels. Heat neutral oil in a large, deep skillet over medium heat. Add chickpeas, ½ tsp salt, and cook, tossing occasionally, until they begin to brown and crisp (about 4-5 minutes).
- Add Aromatics: To the skillet, add chopped garlic and grated ginger; cook for another 1-2 minutes, stirring constantly until fragrant and golden. Remove chickpeas from heat.
- Prepare Veggies: In a medium bowl, combine cabbage, cilantro, and ¼ tsp salt; toss to mix. Slice cucumbers, shred carrot.
- Assemble Bowls: Divide brown rice among four bowls. Top with cabbage mixture, cucumbers, carrot, and crispy chickpeas. Sprinkle chopped peanuts and extra cilantro. Drizzle with peanut sauce. Serve with lime wedges.
Notes
- Make-Ahead: The peanut sauce can be prepared up to 3 days ahead. Store in an airtight container in the fridge.
- Crisp Chickpeas Storage: Chickpeas lose crispness when stored; to refresh, roast or reheat in a dry pan before serving.
- Salt in Slaw: Add salt to cabbage just before serving to prevent sogginess.
- Variations: Swap brown rice for quinoa or cauliflower rice for lower carbs; use roasted peanuts or cashews.
- Serving Suggestions: Great with extra lime wedges, maybe some pickled onions, or a leafy green on the side.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 543Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 635mgCarbohydrates: 73gFiber: 12gSugar: 13gProtein: 16g
The nutrition information provided is an estimate calculated using standard online tools and common ingredients. Values may vary depending on specific brands, preparation methods, and portion sizes. For medical or dietary advice, always consult a qualified professional.
FAQs
Q: Are peanut chickpea bowls good for meal prep?
A: Yes — the sauce, roasted chickpeas, and some veggies can be made in advance; just assemble when you’re ready to eat.
Q: How can I make the chickpeas extra crispy?
A: Dry them well, use medium heat, avoid overcrowding the pan, and toss frequently.
Q: Is this recipe vegetarian / vegan friendly?
A: It’s vegetarian as written. To make vegan, substitute the honey for maple syrup or agave.
Q: What are good side dishes to serve with peanut chickpea bowls?
A: Sides like pickled veggies, roasted greens, or a fresh green salad work well.
