Peanut Chickpea Protein Bowls
Recipe: https://recipestripper.com/recipes/c573e851-0ed0-4fe1-a291-f24029b3207e
Original source: https://www.delish.com/cooking/recipe-ideas/a63461816/peanut-chickpea-protein-bowls-recipe/

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.
Yield: 4 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT45M

Ingredients
- 1 garlic clove, grated
- 1/2 tsp. grated peeled ginger
- 1/4 c. all-natural creamy peanut butter
- 3 tbsp. fresh lime juice
- 2 tbsp. reduced-sodium soy sauce
- 1 tbsp. honey
- 2 tsp. toasted sesame oil
- 2 can chickpeas, drained, rinsed
- 2 tbsp. neutral oil
- 3/4 tsp. kosher salt, divided
- 2 garlic cloves, finely chopped
- 1 tbsp. grated peeled ginger
- 1/4 head of red cabbage, shredded or finely chopped (about 3 cups)
- 2 tbsp. finely chopped fresh cilantro, plus more for serving
- 2 Persian cucumbers, thinly sliced
- 1 medium carrot, shredded
- 3 c. cooked brown rice
- 1/4 c. roasted peanuts, chopped
- 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. [Peanut Sauce] 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. [Chickpeas & Bowls] 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. [Chickpeas & Bowls] 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. [Chickpeas & Bowls] In a medium bowl, toss cabbage, cilantro, and 1/4 tsp. salt.
7. [Chickpeas & Bowls] 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.