BHA & BHT Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is the kind of meal that looks impressive but comes together with straightforward, whole-food ingredients you can feel genuinely good about. Packaged and processed foods are often where BHA and BHT sneak in — hidden in oils, spice blends, and shelf-stable snacks — so building a bowl from scratch using fresh lime juice, whole spices, and extra virgin olive oil keeps everything clean and additive-free. The farro cooks up with a satisfying chew that holds up beautifully under the bright cumin-lime dressing, while the chickpeas go into a hot oven and come out golden, crispy, and deeply spiced with smoked paprika and turmeric. Charred bell pepper strips add a touch of sweetness and color that makes the whole thing look like it came from a fast-casual restaurant. Fresh cilantro, sliced green onion tops, and optional avocado finish each bowl with layers of flavor that feel vibrant and alive rather than heavy. It's a genuinely satisfying dinner that proves eating without synthetic preservatives doesn't mean sacrificing any of the good stuff.
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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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