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–+ servings
A colorful high protein dinner bowl filled with rice, roasted chickpeas, shredded carrots, red cabbage, cucumber slices, and peanuts.

High-Protein Chickpea and Brown Rice Bowls with Peanut Sauce

Enjoy a satisfying and energizing dinner with these high-protein chickpea and brown rice bowls. Packed with flavor and nutrients, this recipe is perfect for health-conscious individuals seeking filling and delicious meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Sauce Make Ahead 3 hours
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Medium bowl
  • large clean kitchen towel or paper towels
  • large, deep, heavy skillet
  • splatter screen
  • clean plate

Method
 

  1. 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. Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
  3. 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. Pick off and discard as many chickpea skins as possible; this will help the chickpeas crisp up better.
  4. In a large, deep, heavy skillet 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.
  5. 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. In a medium bowl, toss cabbage, cilantro, and 1/4 tsp. salt.
  7. 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.

Notes

This recipe is designed to be a high-protein dinner that keeps you full. Feel free to adjust the spice level or add other vegetables as desired.

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