Almond Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl delivers serious flavor through a lineup of pantry-friendly ingredients that are naturally free from tree nuts of any kind — no substitutions or label-scanning required. The star move here is roasting the chickpeas and bell peppers together at high heat, which transforms them into something almost addictive: crispy golden chickpeas alongside tender, lightly charred pepper strips that taste far more complex than the effort involved. Farro brings a hearty, slightly chewy base that soaks up the cumin-spiked lime dressing beautifully, adding a nutty depth without a single nut in sight. Fresh cilantro and sliced green onion tops folded in at the end keep everything feeling vibrant and herb-forward, while optional avocado adds a creamy finish that pulls the whole bowl together. The dressing itself — just lime juice, olive oil, cumin, and salt — is whisked together in minutes and does a remarkable job of tying every component into one cohesive bite. This is the kind of meal that works equally well for a weeknight dinner or meal-prepped lunches, since the farro and roasted toppings hold up well and taste just as good the next day.
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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.
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