Make the peanut sauce

• Whisk the peanut butter, soy sauce, lime juice, honey, garlic, ginger, sriracha and warm water in a bowl until smooth.
• Adjust the consistency with a little more water if needed.

Warm the chickpeas

• Heat a frying pan over medium heat and add the drained chickpeas.
• Pour in part of the peanut sauce and toss until the chickpeas are coated and hot.

Assemble the bowls

• Divide the rice between bowls and top with the chickpeas, red cabbage, carrot and cucumber.
• Drizzle with the remaining peanut sauce and finish with chopped peanuts and coriander.