2 Serving
Lunch
Thai Peanut Chickpea Bowls
with Fresh Cilantro
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
650
FAT
22g
CARBOHYDRATES
82g
PROTEIN
26g
Share this Recipe:
Get Recipes Delivered
INGREDIENTS
- 8 oz precooked brown rice
- 13.4 oz chickpeas
- 1 cucumber
- ¼ oz fresh cilantro
- ¼ cup peanut sauce
- ¼ cup peanuts
Allergens: peanuts, tree nuts
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
650
FAT
22g
CARBOHYDRATES
82g
PROTEIN
26g
Share this Recipe:
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.
SIMILAR RECIPES
SOLD OUT
2 Serving
Lunch
KIDNEY BEAN SALADS with Roasted Red Peppers & Parsley
5 Mins
/
410 Calories
SOLD OUT
2 Serving
Lunch
CHICKPEA LETTUCE CUPS with Dried Cranberries and Walnuts
5 Mins
/
590 Calories
SOLD OUT
4 Serving
Breakfast
STRAWBERRY BROWN RICE BOWLS with Banana & Cashew Butter
5 Mins
/
310 Calories
SOLD OUT
2 Serving
Lunch
MOROCCAN BOWLS with Dried Apricots & Lemon Cumin Dressing
5 Mins
/
410 Calories
