Crispy Chickpea Poke Bowl

Serves

4

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

For the chickpeas:
  1x 14 oz. (400g) can chickpeas, drained
  1 tbsp. olive oil
  ½ tsp. paprika
  ¼ tsp. cayenne pepper
For the poke:
  2 cups (320g) white rice
  1 cucumber, chopped
  2 carrots, cut into ribbons
  1 cup (70g) purple cabbage, shredded
  ½ cup (75g) edamame beans
  8 radishes, sliced
  2 spring onions, sliced
Other:
  Cashew Butter dressing from the recipe in this library

Nutrition

(Per Serving)

Calories

417

Fats

12 g

Protein

16 g

Carbs

63 g

Instructions

  • Prepare the cashew butter dressing.
  • Cook the rice as per instructions on the packaging. Once cooked, drain and set aside.
  • For the chickpeas:
      1. Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
      2. Place the drained chickpeas in a bowl, drizzle with olive oil, add the spices and mix until coated. Spread the chickpeas onto the baking sheet, place the sheet in the oven and bake for 15 minutes then remove from the oven and give the chickpeas a stir. Return the sheet to the oven and bake for a further 10-15 minutes until crispy.
      3. Once ready, remove the chickpeas from the oven and set aside to cool slightly.
  • For the poke bowl:
      1. Divide the rice between 4 bowls. Then top with the vegetables and crispy chickpeas.
      2. Sprinkle each bowl with sesame seeds and drizzle over the cashew butter dressing.