Artificial Food Coloring Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This vibrant grain bowl is the kind of meal that looks like it took serious effort but comes together with a straightforward roast-and-simmer approach. Every pop of color here — the golden chickpeas, the charred bell pepper strips, the bright green cilantro and avocado — comes straight from real ingredients, not a dye bottle. Smoked paprika and turmeric give the chickpeas their gorgeous, deep hue while also delivering a warm, earthy flavor that pairs beautifully with the tangy lime dressing. The farro brings a satisfying, nutty chew that holds up under all those toppings without turning soggy. For anyone navigating a diet free from synthetic dyes, this is the kind of bowl that proves you're not giving anything up — the whole thing is genuinely craveable. A squeeze of fresh lime over the top right before eating ties every layer together and makes it taste even brighter than it looks.
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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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