Peanut Chickpea Protein Bowl (Printable)

Protein-packed vegetarian bowl with roasted chickpeas, crisp 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 chopped fresh cilantro

→ Peanut Sauce

15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce
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:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - 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 fresh vegetables.
05 - Divide cooked grain among four bowls. Top each with roasted chickpeas, shredded red cabbage, julienned carrots, sliced cucumber, halved cherry tomatoes, edamame, and fresh cilantro.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with chopped roasted peanuts and sesame seeds. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent all day cooking.
  • The roasted chickpeas give you that crispy, satisfying bite that makes you feel genuinely full—not just temporarily stuffed.
  • One bowl feels indulgent and restaurant-quality, yet costs a fraction of what you'd pay for takeout.
  • It works perfectly for meal prep because the components stay fresh separately and taste even better after a day in the fridge.
02 -
  • Don't skip rinsing and completely drying your chickpeas before roasting—any excess moisture will steam them instead of crisping them, and you'll lose that satisfying crunch.
  • The peanut sauce will thicken as it cools, so make it slightly looser than you think it should be when you're first whisking it together.
  • Assemble the bowls right before eating if you can; the vegetables stay crispest this way, though the components keep separately for up to four days if you're prepping ahead.
03 -
  • Pat your chickpeas completely dry before roasting with paper towels—moisture is the enemy of crispiness, and this one small step makes an enormous difference.
  • Keep your peanut sauce slightly thinner than you'd normally want it when you're first making it, because it will thicken up noticeably as it cools down and the peanut butter sets.
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