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Peanut Chickpea Protein Bowls
By Taylor Ann Spencer
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
Cal/Serv:
743
I'm no stranger to bean-focused recipes. From my creamy Tuscan white bean skillet to Indian butter chickpeas, I turn to this pantry staple time and time again for cheap, easy, and reliable meals. Chickpeas are my current obsession, so when I set out to create this vegetarian dinner (that's perfect for meal prep), I knew I had to combine them with my other obsession: peanut sauce. Put them together, and you've got paradise for dinner. Crispy chickpeas, cabbage slaw, and brown rice are topped with more veggies and herbs and drizzled with creamy peanut sauce for a satisfying meal that’s both hearty and healthy. Here's how to make it the best it can be:
The crispy chickpeas:
Just a few minutes in hot oil transforms canned chickpeas into crispy browned nuggets that are perfect for topping any salad or bowl you like—or just eating as a snack. Tip: Make sure to drain, rinse, and dry the chickpeas as thoroughly as possible before adding them to the hot oil; any moisture left might make the oil spit!
The peanut sauce:
For me, the secret to the best creamy peanut sauce is freshly grated garlic and ginger. The sharp fresh aromatics really balance the deep savory quality of the peanut butter and the soy sauce and completely transform the flavor of the sauce. While you can finely chop the garlic and ginger in a pinch, I prefer to grate with a microplane: This helps to release the flavor of the aromatics more, as well as helping them meld into the sauce more seamlessly.
Make ahead & storage:
The peanut sauce can be made up to 3 days ahead; cover and store in an airtight container in the refrigerator. Both the red cabbage slaw and crispy chickpeas are best fresh, but if you’d like to meal-prep these bowls, you can fry the chickpeas and cut the cabbage and store both separately in airtight containers until you’re ready to build your bowls.
I recommend waiting to add salt to the cabbage until just before eating. The chickpeas will lose a lot of their initial crispness once covered and stored, but they’ll still taste delicious—and if you have time (and access to a stove-top), you can try tossing them in a dry pan over medium heat to reheat and try to regain some of that crisp texture.
Made this recipe? Let me know how it went in the comments below!
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Ingredients
Peanut Sauce
- 1
garlic clove, grated
- 1/2 tsp.
grated peeled ginger
- 1/4 cup
all-natural creamy peanut butter
- 3 Tbsp.
fresh lime juice (from 1 to 2 limes)
- 2 Tbsp.
reduced-sodium soy sauce
- 1 Tbsp.
honey
- 2 tsp.
toasted sesame oil
Chickpeas & Bowls
- 2
(14.5-oz) 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 (about 6 oz.), 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 cups
cooked brown rice
- 1/4 cup
roasted peanuts, chopped
- 4
lime wedges
Directions
Peanut Sauce
- Step 1In 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.
- Step 2Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
Chickpeas & Bowls
- Step 1On 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.)
- Step 2In 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!)
- Step 3Add 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.
- Step 4In a medium bowl, toss cabbage, cilantro, and 1/4 tsp. salt.
- Step 5Spread 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.
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