Low Sugar Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, herby, and deeply satisfying, this grain bowl delivers serious flavor without a single gram of added sugar anywhere in the recipe. The dressing is just fresh lime juice, olive oil, and cumin — clean and zingy in a way that bottled dressings rarely manage. Chickpeas get roasted at high heat until genuinely crispy, while the bell peppers caramelize at the edges, so every bite has a little crunch and a little char. Farro brings a nutty chewiness that holds up beautifully under the citrusy dressing, making this feel more like a restaurant bowl than a weeknight shortcut. Smoked paprika and turmeric give the whole thing a warm, golden depth that looks as good as it tastes. Toss on some sliced avocado and a handful of fresh cilantro and you have a meal that's filling, colorful, and completely free of the hidden sweeteners that sneak into so many store-bought grain bowls and dressings.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the farro
- 1 cup semi-pearled farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted chickpeas and peppers
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large bell peppers (any color), cut into 1-inch strips
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For assembling
- ½ cup fresh cilantro, roughly chopped
- 2 green onions (green tops only), thinly sliced
- 1 avocado, sliced (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with a clean kitchen towel — the drier they are, the crispier they will roast.
- 2
Combine the chickpeas and bell pepper strips on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil, then sprinkle with the cumin, smoked paprika, turmeric, black pepper, and 1/4 tsp salt. Toss to coat evenly, then spread into a single layer, keeping the chickpeas and peppers in separate areas of the pan so the chickpeas can crisp.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!