Celery Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is a vibrant, satisfying meal that hits every note — chewy farro, crispy roasted chickpeas, sweet charred peppers, and a bright cilantro-lime dressing that ties it all together. The trick to getting those chickpeas genuinely crunchy is patting them completely dry before they hit the oven, and roasting them in a single layer away from the peppers so they crisp up rather than steam. Smoked paprika, cumin, and turmeric give the whole tray a warm, earthy depth that makes the finished bowl taste far more complex than the ingredient list suggests. The dressing is just lime juice, olive oil, and a touch of cumin — simple, punchy, and exactly what the nutty farro needs to come alive. Everything here is built from whole, straightforward pantry staples, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. Optional avocado slices add a creamy contrast that makes the bowl feel genuinely restaurant-worthy. It's the kind of weeknight dinner that looks impressive, reheats beautifully, and will absolutely earn a permanent spot in your 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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