Make a rice bowl that's full of texture thanks to chickpeas and peanuts. It can be cooked in the oven or air-fryer and leftovers kept for lunch the next day
594 kcal
/serving
30 min
Serves
4
Easy
Asian
Vegetarian
Gluten Free
Vegan
Ingredients
- 2 x 400 g cans of chickpeas drained and dried using kitchen paper
- small bunch of coriander finely chopped (save some extra whole leaves to serve, optional)
- 1 carrot cut into matchsticks (no need to peel)
- 1/2 cucumber seeds scooped out and cut into half-moons
- 1/2 red cabbage finely shredded
- 400 g brown rice cooked
- sesame seeds crispy onions or sliced red chilli, to serve
- 4 tbsp crunchy peanut butter
- 3 tsp reduced salt soy sauce
- 1 lime juiced
- 1 tbsp chilli oil (optional)
- 1/2 tsp maple syrup or mild flavoured honey
Preparation
Not specified
Cooking
- Heat the oven or air fryer to 200C/190C fan/gas 6.
- Make the dressing by mixing all of the ingredients together and season lightly.
- Pour the chickpeas onto a lined baking sheet and toss with half the dressing.
- Bake for 20-25 mins until crispy and golden.
- Leave to cool for 5 mins.
- Mix the remaining dressing with enough water to make a pourable consistency.
- Mix the chopped coriander, carrot, cucumber and red cabbage together in a small bowl, and season lightly.
- Split the rice between bowls, top with the veg mix and crispy chickpeas, then scatter over the coriander leaves, sesame seeds, crispy onions and sliced chilli, if you like.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
594
Calories
22.6g
Protein
19% DV
87.1g
Carbs
30% DV
20.0g
Fat
26% DV
17.7g
Fiber
46% DV
12.2g
Sugars
661mg
Sodium
44% DV
| Diet Type | Balanced High Fiber |
| Health Labels | Vegetarian Pescatarian Dairy Free Egg Free Milk Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
