Peanut Chickpea Protein Bowls (Printable Version)
# What You'll Need:
→ Peanut Sauce
01 -
1 garlic clove, grated
02 -
2.5 ml grated peeled ginger
03 -
60 ml all-natural creamy peanut butter
04 -
45 ml fresh lime juice
05 -
30 ml reduced-sodium soy sauce
06 -
15 ml honey
07 -
10 ml toasted sesame oil
→ Chickpeas & Bowls
08 -
2 cans chickpeas (approx. 800 g), drained and rinsed
09 -
30 ml neutral oil
10 -
3.75 ml kosher salt, divided
11 -
2 garlic cloves, finely chopped
12 -
15 ml grated peeled ginger
13 -
1/4 head red cabbage (approximately 150 g), shredded or finely chopped
14 -
30 ml finely chopped fresh cilantro, plus extra for serving
15 -
2 Persian cucumbers, thinly sliced
16 -
1 medium carrot, shredded
17 -
720 ml cooked brown rice
18 -
60 ml roasted peanuts, chopped
19 -
4 lime wedges
# Step-by-Step Directions:
01 -
In a medium bowl, whisk together grated garlic, grated ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil. Gradually add warm water, one teaspoon at a time, until reaching the desired consistency.
02 -
Transfer the peanut sauce to an airtight container and refrigerate for up to 3 days before use.
03 -
Spread chickpeas on a clean kitchen towel or paper towels. Cover with a second towel and gently press to remove as much moisture as possible. Optionally, remove loose chickpea skins for better crispness.
04 -
Heat neutral oil in a large, deep skillet over medium heat. Add chickpeas and season with half the kosher salt. Toss gently to coat evenly. Spread chickpeas in a single layer and cook, occasionally tossing, for 4 to 5 minutes until browned and crisp. Use a splatter screen if available to prevent oil spatter.
05 -
Add finely chopped garlic and grated ginger to the skillet. Continue cooking while tossing constantly for 1 to 2 minutes until chickpeas are evenly crispy and aromatics are lightly browned. Transfer mixture to a clean plate.
06 -
In a medium bowl, toss shredded red cabbage, chopped cilantro, and the remaining salt until well combined.
07 -
Divide cooked brown rice evenly among serving bowls (approximately 180 ml per bowl). Layer the cabbage slaw, sliced cucumbers, shredded carrots, and crispy chickpeas on top. Sprinkle with chopped roasted peanuts and additional cilantro. Drizzle with prepared peanut sauce. Serve alongside lime wedges.
# Helpful Notes:
01 -
Thoroughly drying chickpeas before frying prevents oil splatter and enhances crispiness.
02 -
Freshly grated garlic and ginger elevate the flavor of the peanut sauce by releasing aromatic oils.
03 -
To retain crispness when storing, reheat chickpeas in a dry pan over medium heat before serving.
04 -
Add salt to the cabbage slaw just before serving to maintain optimal texture.
05 -
Peanut sauce can be prepared up to three days in advance and refrigerated in an airtight container.