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Peanut chickpea rice bowl

One peanut chickpea rice bowl

Peanut chickpea rice bowl

Name: Peanut chickpea rice bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.9 out of 5.10 ratingsRate

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Make a rice bowl that's full of texture thanks to chickpeas and peanuts. It can be cooked in the oven or air-fryer and leftovers kept for lunch the next day

Dairy-free

Egg-free

Healthy

Low calorie

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the dressing

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

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Nutrition: Per serving

kcal425
fat13g
saturates2g
carbs53g
sugars6g
fibre18g

high
protein18g
salt0.5g

Method

step 1

Heat the oven or air fryer to 200C/190C fan/gas 6. Make the dressing by mixing all of the ingredients together and season lightly. Pour the chickpeas onto a lined baking sheet and toss with half the dressing. Bake for 20-25 mins until crispy and golden. Leave to cool for 5 mins.
step 2

Mix the remaining dressing with enough water to make a pourable consistency. Mix the chopped coriander, carrot, cucumber and red cabbage together in a small bowl, and season lightly.
step 3

Split the rice between bowls, top with the veg mix and crispy chickpeas, then scatter over the coriander leaves, sesame seeds, crispy onions and sliced chilli, if you like.

Recipe from Good Food magazine, January 2025

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A star rating of 3.9 out of 5.10 ratings

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