Peanut Chickpea Protein Bowl (Print Version)

Protein-rich bowl featuring roasted chickpeas, crisp vegetables, and a creamy peanut sauce for a wholesome dish.

# Needed Ingredients:

→ 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 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss drained 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 directions if needed. Wash and slice all vegetables, arranging them for assembly.
05 - Divide cooked grains evenly among 4 bowls. Layer with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
06 - Drizzle each bowl generously with peanut sauce. Top with chopped peanuts and sesame seeds. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The roasted chickpeas are genuinely crispy and addictive, nothing like soft beans you might be expecting.
  • That peanut sauce is creamy, tangy, and hits all the flavor notes—you'll want to drizzle it on everything afterward.
  • It comes together in under 45 minutes, so it's perfect for a weeknight that needs to feel special.
  • It's vegetarian and dairy-free without ever feeling like you're missing anything.
02 -
  • Don't forget to shake the chickpeas halfway through roasting—this prevents burning on one side and ensures even, all-around crispiness.
  • The peanut sauce thickens as it cools, so if it seems too thick when serving, add warm water by the teaspoon until it flows again.
03 -
  • If the peanut sauce breaks or separates, whisk in a tiny splash of warm water and it'll come back together smoothly.
  • Toast your peanuts and sesame seeds lightly in a dry pan right before serving—the extra warmth and aroma make a genuine difference in how the bowl tastes.
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