Peanut chickpea rice bowl recipe

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

Method

step 1
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.
step 2
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.
step 3
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.