RecipeStripper

Clean recipe · delish.com

Peanut Chickpea Protein Bowls

Crispy chickpeas, cabbage slaw, and brown rice are drizzled with creamy peanut sauce for a craveable protein-packed dinner that’s both hearty and healthy.

Original recipe: delish.com

Yield:
4 servings
Prep:
20 min
Cook:
0 sec
Total:
45 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 1 garlic clove, grated
  2. 1/2 tsp. grated peeled ginger
  3. 1/4 c. all-natural creamy peanut butter
  4. 3 tbsp. fresh lime juice
  5. 2 tbsp. reduced-sodium soy sauce
  6. 1 tbsp. honey
  7. 2 tsp. toasted sesame oil
  8. 2 can chickpeas, drained, rinsed
  9. 2 tbsp. neutral oil
  10. 3/4 tsp. kosher salt, divided
  11. 2 garlic cloves, finely chopped
  12. 1 tbsp. grated peeled ginger
  13. 1/4 head of red cabbage, shredded or finely chopped (about 3 cups)
  14. 2 tbsp. finely chopped fresh cilantro, plus more for serving
  15. 2 Persian cucumbers, thinly sliced
  16. 1 medium carrot, shredded
  17. 3 c. cooked brown rice
  18. 1/4 c. roasted peanuts, chopped
  19. 4 lime wedges

Instructions

  1. Peanut Sauce

    In a medium bowl, whisk garlic, ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil. Add warm water, 1 tsp. at a time, until desired consistency is reached.
  2. Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

  3. Chickpeas & Bowls

    On a large clean kitchen towel or paper towels, spread out chickpeas. Top with a second clean towel and gently press to remove as much moisture as possible from chickpeas. (If you can, pick off and discard as many chickpea skins as possible; this will help the chickpeas crisp up better.)
  4. In a large, deep, heavy skillet (preferably at least 2" deep) over medium heat, heat oil. Add chickpeas; season with 1/2 tsp. kosher salt and gently toss to coat. Spread chickpeas in a single layer and cook, tossing occasionally, until browned and slightly crisp, 4 to 5 minutes. (The chickpeas may cause the oil to spit, so use a splatter screen if you have one!)
  5. Add garlic and ginger and continue to cook, tossing constantly, until chickpeas are crispy all over and garlic and ginger are lightly browned, 1 to 2 minutes more. Transfer chickpea mixture to a clean plate.
  6. In a medium bowl, toss cabbage, cilantro, and 1/4 tsp. salt.
  7. Spread 3/4 cup rice among bowls. Top with cabbage mixture, cucumbers, carrots, and chickpeas. Sprinkle with peanuts and more cilantro; drizzle with peanut sauce. Serve with lime wedges alongside.