Peanut chickpea rice bowl

• chickpeas↗2 x 400g cans of cans

  drained and dried using kitchen paper

• coriandersmall bunch of bunch

  finely chopped (save some extra whole leaves to serve, optional)

• carrot↗1

  cut into matchsticks (no need to peel)

• cucumber↗½

  seeds scooped out and cut into half-moons

• red cabbage↗½

  finely shredded

• brown rice↗400g g

  cooked

• sesame seeds↗

  crispy onions or sliced red chilli, to serve

• crunchy peanut butter↗4 tbsp tbsp
• reduced salt soy sauce↗3 tsp tsp
• lime↗1

  juiced

• chilli oil1 tbsp tbsp

  (optional)

• maple syrup↗½ tsp tsp

  or mild flavoured honey

Step-by-step instructions

1. 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.

2. 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.

3. 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.