Dinner

Peanut Chickpea Rice Bowl Recipe

BySophie Carsel November 6, 2025November 6, 2025

Introduction

This Peanut Chickpea Rice Bowl is a vibrant, nutritious meal packed with crunchy roasted chickpeas and fresh vegetables. The creamy peanut dressing ties everything together, making it a satisfying and flavorful dish perfect for lunch or dinner.

Two white bowls are placed on a white marbled textured cloth. Each bowl has three layers: the bottom layer is light brown cooked rice, the middle layer shows a mix of shredded purple and green vegetables, and the top layer is covered with golden-brown crispy chickpeas, drizzled with a light brown sauce, and garnished with sliced red chili and chopped fresh green herbs. To the top left of the bowls, there is a small white plate holding fresh green cilantro leaves and sliced red chili. On the right side near the bowls, two silver forks lie on the white marbled textured surface. 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) or gas mark 6. Make the dressing by mixing the peanut butter, soy sauce, lime juice, chilli oil (if using), and maple syrup or honey together. Season lightly to taste.
Step 2: Pour the drained and dried chickpeas onto a lined baking sheet and toss with half of the dressing. Bake for 20-25 minutes until crispy and golden. Remove from the oven and let cool for 5 minutes.
Step 3: Mix the remaining dressing with a little water until it reaches a pourable consistency. In a small bowl, combine the chopped coriander, carrot, cucumber, and red cabbage. Season lightly.
Step 4: Divide the cooked brown rice between bowls, top with the vegetable mix and crispy chickpeas. Scatter over the reserved coriander leaves, sesame seeds, crispy onions, and sliced red chilli if desired.

Tips & Variations

For extra protein, add grilled chicken or tofu to the bowl.
Swap brown rice for quinoa or cauliflower rice for a different texture.
Use smooth peanut butter if you prefer a less crunchy dressing.
Adjust the amount of chilli oil to control the heat level in the dressing.
To keep chickpeas extra crispy, roast them on a single layer without overcrowding the tray.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The roasted chickpeas are best kept separate to maintain their crunch. Reheat rice and vegetables gently, then top with fresh chickpeas and dressing just before serving.

How to Serve

Two white bowls filled with layers of food sit on a light beige textured cloth over a white marbled surface. Each bowl has a base layer of cooked brown rice with a slightly rough texture, topped with a mix of crispy chickpeas and shredded purple cabbage adding crunchy orange and purple colors. On top, there are small red chili slices and bright green chopped herbs. To the left, a small white plate holds fresh green cilantro bunches and some red chili slices. Two silver forks are placed on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the chickpeas without an oven?

Yes, you can pan-fry the chickpeas over medium heat until crispy, stirring frequently to avoid burning.

Is this dish suitable for vegan diets?

Absolutely. Just ensure the honey is replaced with maple syrup or another plant-based sweetener, and all other ingredients are vegan-friendly.

Sophie Carsel