Chickpea Protein Bowl

4-5 Servings

Ingredients:

• 1 large cucumber, thinly sliced 

• 2 carrots, grated 

• ¼ purple cabbage, grated 

• 1 cup cilantro leaves, removed from stems 

• 3 cups prepared rice 

• 2 cloves garlic, minced 

• 2 cans (15 oz) unsalted garbanzo beans, drained

• 1 ½ tsp cumin 

• ½ tsp smoked paprika

• Avocado oil

• Salt and peppers

• ½ cup unsalted peanuts, chopped 

Ingredients for sauce:

• 3 Tbsp peanut butter

• 1 tsp fresh ginger, finely grated 

• 1 tsp honey

• 1 ½ Tbsp low sodium soy sauce

• 1 Tbsp apple cider vinegar

• Juice of 1 lime 

Instructions: 

1. Once the vegetables are prepared and as the  rice cooks, heat a large skillet over medium heat and add avocado oil.  Once oil is heated add garlic and cook until fragrant, about 2-3 minutes.  Add chickpeas and season with cumin, paprika, and salt and pepper to taste.  Continue cooking until juices from garbanzo bean cans have evaporated and the beans are lightly crisped to your liking, 5-10 minutes.  

2. Prepare sauce by mixing  all ingredients in a small bowl until thoroughly combined. 

3. Serve by layering rice, garbanzo beans, and vegetables.  Top with peanuts and cilantro.