Description
A vibrant and nutritious peanut chickpea rice bowl featuring crispy baked chickpeas tossed in a tangy peanut dressing, paired with fresh vegetables and fluffy brown rice. This dish is perfect for a wholesome lunch or dinner, combining delightful textures and bold flavors with a hint of heat from optional chilli oil.
Ingredients
Scale
Chickpeas and Rice
- 2 x 400g cans of chickpeas, drained and dried using kitchen paper
- 400g brown rice, cooked
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
Toppings
- Sesame seeds
- Crispy onions
- Sliced red chilli
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
- Preheat and prepare chickpeas: Heat the oven or air fryer to 200°C (190°C fan)/gas mark 6. Meanwhile, drain and dry the chickpeas thoroughly using kitchen paper to ensure they crisp up well.
- Make the dressing: In a bowl, combine the crunchy peanut butter, reduced salt soy sauce, lime juice, chilli oil (if using), and maple syrup or honey. Mix well and season lightly to taste.
- Toss and bake chickpeas: Pour the chickpeas onto a lined baking sheet and toss them with half of the peanut dressing until well coated. Spread them out in a single layer. Bake for 20-25 minutes, turning once halfway through, until the chickpeas are crispy and golden. Once done, leave to cool for 5 minutes for maximum crunch.
- Prepare the vegetables: In a small bowl, mix the chopped coriander, carrot matchsticks, cucumber half-moons, and finely shredded red cabbage. Season lightly to taste.
- Make remaining dressing pourable: Mix the remaining peanut dressing with enough water to achieve a pourable consistency suitable for drizzling over the bowl.
- Assemble the rice bowls: Divide the cooked brown rice between serving bowls. Top each with the mixed fresh vegetables and crispy baked chickpeas. Drizzle over the pourable dressing.
- Add garnishes: Scatter extra coriander leaves, sesame seeds, crispy onions, and sliced red chilli over the top as desired for added flavor and texture.
Notes
- For extra crunch, ensure chickpeas are dried very well before baking.
- Adjust the level of chilli oil to suit your spice preference or omit for a milder version.
- Use gluten-free soy sauce if you require a gluten-free meal.
- This dish can also be prepared with quinoa or cauliflower rice as a variation.
- Store leftover components separately and assemble just before eating to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Keywords: peanut chickpea rice bowl, vegan rice bowl, baked chickpeas, healthy lunch, vegetarian dinner, peanut dressing, brown rice bowl
