Peanut Chickpea Protein Bowl (Printable)

Protein-packed bowl with roasted spiced chickpeas, crisp vegetables, grains, and rich peanut dressing

# 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 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 halved cherry tomatoes
13 - 1/2 cup cooked 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 Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line 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 smooth and pourable.
04 - Cook brown rice or quinoa according to package instructions if not already prepared. Slice and arrange all vegetables on cutting board.
05 - Divide cooked rice or quinoa equally among 4 bowls. Top each with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and sesame seeds. Serve with lime wedges.

# Expert Advice:

01 -
  • It's genuinely filling: The protein combination means you'll actually feel satisfied, not just temporarily full until 3 p.m.
  • You can prep components ahead: Roast the chickpeas the night before and keep the sauce in a jar, then assemble in minutes when hunger strikes.
  • The peanut sauce is addictively simple: No weird ingredients or kitchen gadgets required, just things you probably already have.
02 -
  • Dry your chickpeas really well: I learned this the embarrassing way by ending up with steamed chickpeas instead of roasted ones; pat them dry with a kitchen towel before tossing with oil and spices, and they'll actually get crispy.
  • Don't assemble too far ahead: The vegetables will start releasing moisture and the chickpeas will soften if everything sits together more than a few minutes, so do the sauce and chickpeas early but assemble just before eating.
03 -
  • Make a double batch of sauce and keep it in the fridge: It lasts almost a week and suddenly you have a reason to build more bowls throughout the week, or drizzle it over roasted vegetables on nights when you're too tired to think about dinner.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling: This small step releases their oils and makes them actually taste like something instead of just being a garnish.
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