Cinnamon Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This vibrant grain bowl is a serious crowd-pleaser — hearty farro tossed in a bright lime dressing, piled high with crispy roasted chickpeas and smoky charred bell peppers. The whole thing comes together with bold, layered flavor from smoked paprika, turmeric, and cumin, proving you don't need a long spice rack to build something deeply satisfying. For anyone navigating a cinnamon sensitivity, spice blends and pre-seasoned foods can be a minefield, but every ingredient here is straightforward and easy to verify. The dressing is just fresh lime juice, olive oil, cumin, and salt — clean, zesty, and completely free of any hidden warming spices. Roasting the chickpeas separately on the pan is the move that makes them genuinely crispy rather than soft, and those charred pepper edges add a subtle sweetness that ties everything together. Fresh cilantro and sliced green onion tops finish each bowl with a pop of color and herby brightness, and a few slices of avocado make it feel indulgent without any extra effort. It's the kind of weeknight bowl that looks impressive, eats like a full meal, and leaves everyone reaching for seconds.
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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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