Cashew Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This vibrant grain bowl is the kind of meal that looks impressive but comes together with straightforward pantry staples and a hot oven. Farro simmers to a satisfying, slightly chewy texture, then gets tossed while still warm in a bright lime and cumin dressing that soaks right in. The chickpeas roast at high heat until genuinely crispy — patting them dry before they hit the pan is the small step that makes a big difference — while the bell peppers turn tender and lightly charred alongside them. Smoked paprika and turmeric give the whole tray a warm, earthy depth that pairs beautifully with the fresh cilantro and sliced green onions folded through the farro. Every ingredient here is naturally free of tree nuts, so there's no need to scan labels or swap anything out — it just works as written. A few slices of creamy avocado on top and a squeeze of extra lime at the table round out the bowl perfectly. It's the kind of weeknight dinner that feels like something you'd order at a fast-casual spot, except you made it at home and it's genuinely better.
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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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