Ingredients

1 garlic clove, grated

1/2 tsp. grated peeled ginger

1/4 cup 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 and rinsed

2 tbsp. neutral oil

3/4 tsp. kosher salt, divided

2 garlic cloves, finely chopped

1 tbsp. grated peeled ginger

1/4 head 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 cups cooked brown rice

1/4 cup roasted peanuts, chopped

4 lime wedges

Instructions

Step 1: Make the peanut sauce by whisking together grated garlic, grated ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil in a medium bowl. Add warm water, one teaspoon at a time, until you reach your desired sauce consistency.

Step 2: Prepare the chickpeas by spreading them on a clean kitchen towel or paper towels. Place another towel on top and press gently to remove excess moisture. If possible, peel off and discard chickpea skins to help them crisp up better.

Step 3: Heat neutral oil in a large, deep skillet over medium heat. Add chickpeas, season with half a teaspoon of kosher salt, and toss gently to coat. Spread them in a single layer and cook, tossing occasionally, for 4 to 5 minutes until browned and slightly crisp. Use a splatter screen to prevent oil spatter if you have one.

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

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

Step 6: To assemble, divide cooked brown rice among bowls. Top each with the cabbage mixture, sliced cucumbers, shredded carrot, and crispy chickpeas. Sprinkle with chopped peanuts and extra cilantro. Drizzle with the peanut sauce and serve with lime wedges on the side.

Tips & Variations

For extra crunch, toast the peanuts before chopping and sprinkling them on top.

You can swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.

Feel free to add sliced avocado or steamed broccoli to boost nutrition and variety.

The peanut sauce can be made up to 3 days ahead and stored in the refrigerator in an airtight container.

FAQs

Can I use canned chickpeas without rinsing?

It’s best to rinse canned chickpeas under cold water to remove excess sodium and any canned taste before cooking.

What can I substitute for peanut butter if I have allergies?

You can substitute almond butter or sunflower seed butter for peanut butter to keep the creamy texture and nutty flavor, but adjust the amount depending on sweetness and saltiness.