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Thai Peanut Chickpea Bowls with Fresh Cilantro
2 Serving Lunch

Thai Peanut Chickpea Bowls

with Fresh Cilantro

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
650
FAT
22g
CARBOHYDRATES
82g
PROTEIN
26g

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INGREDIENTS

  1. 8 oz precooked brown rice
  2. 13.4 oz chickpeas
  3. 1 cucumber
  4. ¼ oz fresh cilantro
  5. ¼ cup peanut sauce
  6. ¼ cup peanuts
Allergens: peanuts, tree nuts
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
650
FAT
22g
CARBOHYDRATES
82g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the ingredients

Make a 2 inch tear in the top of the brown rice bag and microwave for 1 minute. Thinly slice the cucumber. Pick the cilantro leaves from the stems. Drain, rinse, and dry the chickpeas.

2
Serve

Divide the brown rice into 2 serving dishes. Top with sliced cucumbers, chickpeas, and peanuts. Drizzle with peanut sauce and sprinkle with cilantro leaves.

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