Description
A vibrant and nutritious peanut chickpea rice bowl featuring crispy baked chickpeas, fresh vegetables, and a tangy peanut dressing. This wholesome meal combines crunchy textures and bold flavors, perfect for a healthy lunch or dinner.
Ingredients
Scale
Chickpeas
- 2 x 400g cans of chickpeas, drained and dried using kitchen paper
Vegetables
- 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
Grains
- 400g brown rice, cooked
For Serving
- Sesame seeds, crispy onions or sliced red chilli (optional)
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
Instructions
- Prepare the Dressing and Chickpeas: Heat the oven or air fryer to 200C (190C fan/gas 6). Mix the peanut butter, soy sauce, lime juice, chilli oil, and maple syrup or honey together to create the dressing. Lightly season it. Pour the drained chickpeas onto a lined baking sheet and toss them with half of the dressing evenly.
- Bake the Chickpeas: Place the chickpeas in the oven or air fryer and bake for 20-25 minutes until they are crispy and golden brown. Once done, remove from the heat and allow to cool for 5 minutes to crisp up further.
- Prepare the Vegetables: While the chickpeas bake, mix the remaining half of the dressing with enough water to achieve a pourable consistency. In a small bowl, combine the finely chopped coriander, carrot matchsticks, cucumber half-moons, and shredded red cabbage. Lightly season the vegetable mixture and toss well.
- Assemble the Bowl: Divide the cooked brown rice evenly between serving bowls. Top each with the dressed vegetable mix and crispy chickpeas. Garnish with reserved whole coriander leaves, sesame seeds, crispy onions, and sliced red chilli if desired for added flavor and texture.
Notes
- Draining and drying the chickpeas thoroughly helps them become extra crispy when baked.
- You can adjust the amount of chilli oil or omit it entirely if you prefer a milder flavor.
- For a vegan version, ensure the crunchy onions used for garnish do not contain animal products.
- Use leftover cooked brown rice or prepare fresh rice ahead of time for convenience.
- Serve immediately to enjoy the contrasting textures of crispy chickpeas and fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion/Contemporary
Keywords: Peanut chickpea rice bowl, baked chickpeas, healthy rice bowl, vegetarian dinner, peanut dressing, crispy chickpeas, fresh vegetable bowl
