Citric Acid Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, herby, and deeply satisfying, this grain bowl delivers bold flavor through a combination of smoky roasted chickpeas, charred bell peppers, and nutty farro tossed in a cumin-lime dressing. For anyone navigating a citric acid sensitivity, the challenge with vibrant, zesty recipes is that so many packaged dressings and flavor shortcuts sneak in citric acid as a preservative — this one sidesteps all of that by building every layer from scratch. The tang comes entirely from freshly squeezed lime juice, and the depth comes from smoked paprika, turmeric, and cumin working together in the oven and in the dressing. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, giving you that satisfying crunch without any additives. Fresh cilantro and sliced green onion tops finish the bowl with a pop of color and brightness that feels restaurant-worthy. Sliced avocado on top adds creaminess that rounds everything out beautifully. It's the kind of wholesome, feel-good meal that proves you don't have to sacrifice excitement to eat within your limits.
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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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