Peanut chickpea rice bowl recipe | Good Food

Name: Peanut chickpea rice bowl recipe | Good Food
Ingredients: 2 x 400g 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); ½ cucumber seeds scooped out and cut into half-moons; ½ red cabbage finely shredded; 400g 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); ½ tsp maple syrup or mild flavoured honey

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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

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Ingredients

2 x 400g 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)
½ cucumber seeds scooped out and cut into half-moons
½ red cabbage finely shredded
400g 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)
½ tsp maple syrup or mild flavoured honey