Peanut Chickpea Protein Bowls

Peanut Chickpea Protein Bowls

4 servings
Crispy chickpeas, cabbage slaw, and brown rice are drizzled with creamy peanut sauce for a craveable protein-packed dinner that’s both hearty and healthy.

Ingredients

  • garlic clove

    grated

    1
  • grated peeled ginger
    ½ tsp.
  • all-natural creamy peanut butter
    ¼ c.
  • fresh lime juice

    from 1 to 2 limes

    3 tbsp.
  • reduced-sodium soy sauce
    2 tbsp.
  • honey
    1 tbsp.
  • toasted sesame oil
    2 tsp.
  • can chickpeas

    drained, rinsed

    2
  • neutral oil
    2 tbsp.
  • kosher salt

    divided

    ¾ tsp.
  • garlic cloves

    finely chopped

    2
  • grated peeled ginger
    1 tbsp.
  • red cabbage

    shredded or finely chopped, about 6 oz.

    ¼ head
  • finely chopped fresh cilantro

    plus more for serving

    2 tbsp.
  • persian cucumbers

    thinly sliced

    2
  • carrot

    shredded

    1 medium
  • cooked brown rice
    3 c.
  • roasted peanuts

    chopped

    ¼ c.
  • lime wedges
    4

Directions

Peanut sauce

  1. 1

    In a medium bowl, whisk garlic, ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil. Add warm water, 1 tsp. at a time, until desired consistency is reached.

  2. 2

    Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

Chickpeas & bowls

  1. 1

    On a large clean kitchen towel or paper towels, spread out chickpeas. Top with a second clean towel and gently press to remove as much moisture as possible from chickpeas. (If you can, pick off and discard as many chickpea skins as possible; this will help the chickpeas crisp up better.)

  2. 2

    In a large, deep, heavy skillet (preferably at least 2" deep) over medium heat, heat oil. Add chickpeas; season with 1/2 tsp. kosher salt and gently toss to coat. Spread chickpeas in a single layer and cook, tossing occasionally, until browned and slightly crisp, 4 to 5 minutes. (The chickpeas may cause the oil to spit, so use a splatter screen if you have one!)

  3. 3

    Add garlic and ginger and continue to cook, tossing constantly, until chickpeas are crispy all over and garlic and ginger are lightly browned, 1 to 2 minutes more. Transfer chickpea mixture to a clean plate.

  4. 4

    In a medium bowl, toss cabbage, cilantro, and 1/4 tsp. salt.

  5. 5

    Spread 3/4 cup rice among bowls. Top with cabbage mixture, cucumbers, carrots, and chickpeas. Sprinkle with peanuts and more cilantro; drizzle with peanut sauce. Serve with lime wedges alongside.

Peanut Chickpea Protein Bowls

Peanut Chickpea Protein Bowls

45 min4 servings743 cal

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