Breastfeeding Friendly Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and genuinely satisfying, this grain bowl is exactly the kind of meal that feels nourishing without requiring you to think too hard about whether it's actually good for you — because it clearly is. Farro brings a hearty, chewy base loaded with fiber and plant-based protein, while crispy roasted chickpeas add even more staying power, which matters a lot when your body is working overtime to produce milk. The smoked paprika, cumin, and turmeric give the roasted chickpeas and peppers a deep, warm flavor that makes the whole bowl feel far more indulgent than it is. A bright cilantro-lime dressing ties everything together with a fresh, tangy punch that keeps each bite lively. Avocado slices on top add healthy fats that support both your energy levels and your baby's development — and honestly, they make the bowl look gorgeous too. Everything here is made from whole, recognizable ingredients with no processed shortcuts, so you know exactly what you're eating. It's the kind of recipe you'll find yourself coming back to on repeat, especially during those weeks when you need something fast, filling, and genuinely delicious.
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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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