Dinner

Peanut Chickpea Rice Bowl Recipe

ByBen Miller November 5, 2025November 5, 2025

Introduction

This Peanut Chickpea Rice Bowl is a vibrant, flavorful meal that combines crispy roasted chickpeas, fresh vegetables, and a rich peanut dressing. It’s perfect for a healthy lunch or dinner that’s both satisfying and easy to prepare.

The image shows two white bowls placed on a white marbled textured cloth, each filled with a layered dish. The bottom layer is light brown rice, followed by a mix of colorful shredded purple cabbage and thin orange carrot strips. On top is a generous layer of golden-brown roasted chickpeas and crunchy bits, drizzled with a smooth, light brown sauce. Bright green chopped herbs and vibrant red chili slices are scattered on the top for garnish. To the side, there is a small white plate with fresh green cilantro and sliced red chilies. Two metal forks rest beside one bowl. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the oven or air fryer to 200°C (190°C fan/gas mark 6). Prepare the dressing by mixing peanut butter, soy sauce, lime juice, chilli oil (if using), and maple syrup or honey together. Season lightly.
Step 2: Spread the drained, dried chickpeas on a lined baking sheet and toss with half of the dressing. Bake for 20-25 minutes until crispy and golden. Allow to cool for 5 minutes.
Step 3: Mix the remaining dressing with enough water to reach a pourable consistency. Combine the chopped coriander, carrot, cucumber, and red cabbage in a bowl and season lightly.
Step 4: Divide the cooked brown rice between bowls. Top with the vegetable mixture and crispy chickpeas. Garnish with extra coriander leaves, sesame seeds, crispy onions, and sliced red chilli if desired.

Tips & Variations

For extra crunch, toast sesame seeds lightly before adding them to the bowl.
You can substitute brown rice with quinoa or cauliflower rice for a different texture or lower-carb option.
Add a handful of chopped peanuts on top for extra peanut flavor and crunch.
If you prefer less heat, omit the chilli oil and sliced red chilli.

Storage

Store any leftover components separately in airtight containers in the fridge for up to 2 days. Reheat the rice and chickpeas gently in the oven or microwave before assembling the bowl to keep the chickpeas crispy. The fresh vegetables are best added just before serving to maintain their crunch.

How to Serve

Two white bowls filled with a layered dish sit on a white marbled textured surface. Each bowl has a base layer of light brown rice with a slightly fluffy texture. Above the rice is a mix of golden-brown chickpeas, crunchy bits, and thin strips of purple cabbage, all topped with chopped green herbs and thin slices of red chili pepper. The dish is drizzled with a smooth, light brown sauce that adds shine. Next to the bowls is a small white plate with green parsley leaves and red chili slices. Two silver forks rest on the textured surface near the bowls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas without drying them?

It’s best to drain and dry chickpeas thoroughly before roasting to ensure they become crispy rather than soggy.

Is this recipe vegan?

Yes, this recipe is vegan as long as you use maple syrup or a plant-based honey alternative instead of regular honey.

Ben Miller