Artificial Flavors Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is the kind of meal that looks like it came from a trendy lunch spot but comes together entirely in your own kitchen with real, whole ingredients. Every element earns its place — chewy farro, crispy roasted chickpeas, charred bell peppers, and a bright lime dressing that ties it all together without a single drop of anything artificial. The spice blend of cumin, smoked paprika, and turmeric does all the heavy lifting in the flavor department, which means there's no need for pre-seasoned packets or bottled shortcuts that often sneak in unwanted additives. Patting the chickpeas completely dry before roasting is the small but crucial step that gets them genuinely crispy rather than just warm and soft. Fresh lime juice squeezed straight from the fruit and a generous handful of cilantro give the dressing a clean, vibrant punch that no flavoring extract could replicate. It's hearty enough to feel like a proper dinner but light enough that you won't feel weighed down afterward — especially with creamy avocado slices on top.
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!