Ingredients

1 garlic clove, grated

1/2 tsp. grated peeled ginger

1/4 c. all-natural creamy peanut butter

3 tbsp. fresh lime juice

2 tbsp. reduced-sodium soy sauce

1 tbsp. honey

2 tsp. toasted sesame oil

2 cans chickpeas, drained, rinsed

2 tbsp. neutral oil

3/4 tsp. kosher salt, divided

2 garlic cloves, finely chopped

1 tbsp. grated peeled ginger

1/4 head of red cabbage, shredded or finely chopped (about 3 cups)

2 tbsp. finely chopped fresh cilantro, plus more for serving

2 Persian cucumbers, thinly sliced

1 medium carrot, shredded

3 c. cooked brown rice

1/4 c. roasted peanuts, chopped

4 lime wedges

Instructions

Step 1: In a medium bowl, whisk together grated garlic, grated ginger, peanut butter, fresh lime juice, soy sauce, honey, and toasted sesame oil. Gradually add warm water, 1 teaspoon at a time, until the sauce reaches your desired consistency.

Step 2: Spread drained chickpeas on a clean kitchen towel or paper towels. Cover with a second towel and gently press to remove as much moisture as possible. If possible, remove and discard loose skins from chickpeas to help them crisp better.

Step 3: Heat neutral oil in a large, deep skillet over medium heat. Add chickpeas and season with 1/2 teaspoon kosher salt. Toss gently to coat, spread in a single layer, and cook, tossing occasionally, until chickpeas are browned and slightly crisp, about 4 to 5 minutes. Use a splatter screen if the oil spits.

Step 4: Add finely chopped garlic and grated ginger to the skillet. Continue to cook, tossing constantly, until the chickpeas are crispy and the garlic and ginger are lightly browned, about 1 to 2 minutes more. Transfer to a clean plate.

Step 5: In a medium bowl, toss shredded cabbage, chopped cilantro, and 1/4 teaspoon kosher salt together.

Step 6: Divide cooked brown rice among serving bowls. Top with the cabbage mixture, sliced cucumbers, shredded carrot, and crispy chickpeas. Sprinkle with chopped roasted peanuts and additional cilantro. Drizzle generously with peanut sauce and serve with lime wedges on the side.

Tips & Variations

For extra crunch, toast the peanuts lightly before chopping.

Use quinoa or cauliflower rice instead of brown rice for a low-carb option.

Add sliced avocado or steamed greens for additional nutrients and creaminess.

The peanut sauce can be made up to 3 days ahead and stored in the refrigerator for convenience.

Storage

Store any leftover peanut sauce in an airtight container in the refrigerator for up to 3 days. Keep crispy chickpeas separately at room temperature in a sealed container to maintain their crunch for up to 2 days. Assemble bowls fresh before serving for the best texture. Reheat rice and vegetables gently in the microwave or on the stove.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well, then dry thoroughly for the best crispiness.

Is this recipe vegan-friendly?

This recipe can be made vegan by substituting honey with maple syrup or agave nectar in the peanut sauce.