Chicken Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl is built around nutty farro, crispy roasted chickpeas, and sweet charred bell peppers — all tied together with a punchy cilantro-lime dressing. The key to getting those chickpeas genuinely crisp is patting them completely dry before they hit the oven, and roasting them at a high 425°F so they turn golden and snappy rather than soft. 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 farro gets tossed warm in the lime dressing so it soaks up every bit of that citrusy flavor before you even add the toppings. Fresh cilantro, sliced green onion tops, and optional avocado bring cool contrast to all that roasted heat. This is the kind of meal that works just as well for a weeknight dinner as it does for meal prep, since the components hold up beautifully and the flavors only get better as they sit.
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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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