Peanut Chickpea Protein Bowl (Print Version)

Protein-packed bowl with spiced chickpeas, crisp vegetables, and creamy peanut dressing.

# What You'll Need:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables and Grains

08 - 2 cups cooked brown rice or quinoa
09 - 1 cup shredded red cabbage
10 - 1 cup julienned carrots
11 - 1 cup sliced cucumber
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup cooked and shelled edamame
14 - 1/4 cup chopped fresh cilantro

→ Peanut Sauce

15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce or tamari for gluten-free
17 - 1 tablespoon maple syrup or honey
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon sriracha or chili sauce, optional
20 - 1 clove garlic, finely minced
21 - 2 to 4 tablespoons warm water

→ Toppings

22 - 2 tablespoons roasted peanuts, roughly chopped
23 - Lime wedges for serving
24 - 1 tablespoon sesame seeds, optional

# Step-by-Step Guide:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crisp.
03 - While chickpeas roast, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, minced garlic, and 2 tablespoons of warm water. Add more water as needed until smooth and pourable.
04 - Cook rice or quinoa according to package instructions if needed. Slice and arrange all prepared vegetables.
05 - Divide cooked rice or quinoa among 4 bowls. Top with roasted chickpeas, cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and sesame seeds, and serve with lime wedges.

# Top Tips:

01 -
  • Everything roasts or chops while you catch your breath, no fancy skills required.
  • The peanut sauce tastes like takeout but costs almost nothing to make at home.
  • You can swap nearly any vegetable and it still works, which means less grocery stress.
  • It actually keeps you full for hours without feeling heavy or greasy.
02 -
  • Dry your chickpeas really well after rinsing or they will not crisp up, I learned this after a batch turned out chewy and sad.
  • Make extra peanut sauce because someone will always want more, and it keeps in the fridge for a week.
  • If your sauce seizes up and gets thick, just whisk in a little more warm water and it will loosen right back up.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it makes them nutty and fragrant.
  • If your peanut butter is the natural kind that separates, stir it really well before measuring or your sauce will be grainy.
  • Double the chickpeas and keep the extras in a jar for snacking, they are dangerously good on their own.
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