Caffeine Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This bowl is a vibrant, satisfying meal that layers chewy farro, crispy roasted chickpeas, and sweet charred bell peppers into something that feels genuinely crave-worthy. The spice blend — cumin, smoked paprika, and turmeric — gives the chickpeas a deep, warm flavor that makes them taste almost meaty straight off the pan. A bright lime-and-cumin dressing gets tossed into the warm farro so every grain soaks up that citrusy punch before the toppings even hit the bowl. Fresh cilantro and sliced green onion tops add a pop of color and freshness that keeps the whole thing feeling light despite how filling it is. Every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out — it's just clean, wholesome food that happens to work perfectly. Optional avocado slices add a creamy richness that ties all the textures together beautifully. This is the kind of weeknight bowl you'll find yourself making on rotation.
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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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