Beef Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl is built entirely on plant-based ingredients that deliver serious flavor without a single trace of meat. Chickpeas roasted at high heat until golden and crispy do the heavy lifting here, bringing a hearty, protein-rich bite that makes the bowl feel genuinely filling rather than like an afterthought. Smoky paprika, cumin, and turmeric coat both the chickpeas and the charred bell pepper strips, creating layers of warmth that play beautifully against the tangy lime dressing. Farro — nutty, chewy, and wonderfully sturdy — soaks up that citrusy vinaigrette and holds everything together as the base. Fresh cilantro and sliced green onion tops add a pop of brightness, and optional avocado brings a creamy richness that ties every component into one cohesive bowl. This is the kind of meal that looks impressive on the table but comes together with straightforward pantry staples and one sheet pan. Whether you're cooking for a crowd or prepping lunches for the week, it's a reliable, crave-worthy option that never feels like a compromise.
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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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