Peanut Chickpea Protein Bowl (Printable Version)

Hearty bowl featuring spiced roasted chickpeas, crisp vegetables, and rich peanut dressing over fluffy grains.

# 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 & 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 fresh cilantro, chopped

→ Peanut Sauce

15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce
17 - 1 tablespoon maple syrup or honey
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon sriracha or chili sauce
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

# Steps:

01 - Preheat 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 prepared 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 warm water. Add additional water as needed until sauce reaches smooth, pourable consistency.
04 - Cook rice or quinoa according to package instructions if needed. Prepare all vegetables by slicing, shredding, and arranging on a cutting board.
05 - Divide cooked rice or quinoa evenly among 4 serving bowls. Top each with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
06 - Drizzle each bowl generously with peanut sauce. Top with chopped roasted peanuts and sesame seeds. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The roasted chickpeas get genuinely crispy and golden, not mushy or one-dimensional in flavor.
  • You can throw it together in under 45 minutes without feeling rushed or stressed.
  • It's naturally vegetarian and dairy-free, which means you're not sacrificing anything—just gaining.
02 -
  • Don't skip shaking the chickpeas halfway through roasting—they crisp more evenly and won't steam themselves into mushiness.
  • The peanut sauce thickens as it cools, so if you make it ahead, add an extra splash of warm water before serving.
03 -
  • Make the peanut sauce first and let it sit while chickpeas roast—flavors meld and deepen slightly.
  • Don't assemble everything into one bowl and let it sit; the sauce will soak into the grains and vegetables will wilt if you do that more than 10 minutes before eating.
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