Coconut Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is the kind of meal that looks impressive but comes together with straightforward pantry staples and a hot oven. Chewy semi-pearled farro forms the hearty base, tossed while still warm in a bright lime-and-cumin dressing that soaks right in and makes every bite sing. The chickpeas get roasted at high heat until genuinely crispy — not just warm and soft — while the bell pepper strips caramelize at the edges for a subtle sweetness that balances the smoky paprika and turmeric. Fresh cilantro, sliced green onions, and optional avocado bring it all together with color and freshness. Every ingredient here is naturally free from coconut in any form — no coconut oil, coconut milk, or coconut-derived additives hiding in the dressing or the spice blend, which can be a real concern with store-bought sauces and marinades. It's a satisfying, plant-forward bowl that works just as well for weeknight dinners as it does for meal prep, since the components hold up beautifully on their own.
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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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