Brazil Nut Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is a serious weeknight win — hearty farro with a satisfying chew, crispy roasted chickpeas, and sweet charred bell peppers all tied together with a bright cilantro-lime dressing. The spice blend of cumin, smoked paprika, and turmeric gives the chickpeas a warm, golden crust that makes them almost impossible to stop snacking on straight from the pan. Getting those chickpeas properly dry before roasting is the secret move here, and the recipe walks you through exactly why it matters. The lime dressing soaks into the warm farro just enough to make every forkful tangy and fragrant without turning soggy. Fresh cilantro and sliced green onion tops add a pop of color and brightness, while optional avocado brings a creamy richness that rounds the whole bowl out beautifully. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It's the kind of bowl that looks impressive enough to serve guests but is genuinely easy enough to pull off on a Tuesday night.
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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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