Peanut Chickpea Protein Bowl (Print Page)

Protein-packed vegetarian bowl with roasted chickpeas, fresh vegetables, and creamy peanut sauce for a nourishing meal.

# What You 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 fresh cilantro, chopped

→ 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

# Directions:

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, ground cumin, garlic powder, salt, and black 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 brown rice or quinoa according to package instructions if not already prepared. Slice and arrange all vegetables on a cutting board for assembly.
05 - Divide cooked rice or quinoa evenly among 4 bowls. Top each with roasted chickpeas, shredded red cabbage, julienned carrots, sliced cucumber, halved cherry tomatoes, edamame, and fresh cilantro.
06 - Drizzle peanut sauce generously over each bowl. Sprinkle with chopped roasted peanuts and sesame seeds if desired. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • Those roasted chickpeas get so crispy and addictive you'll find yourself snacking on them before the bowl is even assembled.
  • The peanut sauce is genuinely creamy and complex without requiring any fancy ingredients or a blender.
  • It's naturally dairy-free and vegetarian, but honestly tastes too good to feel like a compromise.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid is what prevents them from crisping up, and you want them crispy.
  • Make the peanut sauce first and taste it as you go; if it's too thick, thin with water one tablespoon at a time rather than making it watery by accident.
03 -
  • Don't let the peanut sauce sit in the fridge without a cover—peanut butter absorbs every smell and flavor around it.
  • If you want to add protein powder or extra nuts, toast them lightly first so they stay crunchy and flavorful instead of getting soft.
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