Cook the rice: Rinse the rice in a fine-mesh sieve under cool water until the water looks less cloudy.

Put the rinsed rice in a medium saucepan with 2 1/4 cups water and a good pinch of salt. Set the pan over high heat and bring the water to a boil.

Stir the rice once, cover the saucepan, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed.

Turn off the heat and let the covered saucepan stand for 5 minutes so the rice can finish steaming.

Make the sauce: While the rice cooks, put the peanut butter, soy sauce, rice vinegar, maple syrup, and the juice of 1 lime in a medium bowl.

Whisk the sauce until smooth, adding 3 tablespoons warm water as you whisk. If it still seems very thick, whisk in 1 more tablespoon water so it can drizzle easily.

Prep the vegetables: Slice the cucumber, shred the carrots, slice the scallions, chop the cilantro, and chop the peanuts. Keep them near the stove so the bowls are easy to finish.

Warm the chickpeas: Set a large skillet over medium-high heat and add the oil. When the oil looks shiny, add the drained chickpeas to the skillet.

Cook the chickpeas for 3 to 4 minutes, stirring now and then, until they are hot and a little dry on the surface.

Spoon 1/3 cup of the peanut-lime sauce into the skillet with the chickpeas. Add 2 tablespoons water and stir for 1 to 2 minutes, until the chickpeas are glossy and lightly coated.

Build the bowls: Fluff the rice in the saucepan with a fork to separate the grains.

Divide the rice among 4 shallow bowls.