Dairy Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl delivers serious flavor through layers of texture — chewy farro, crispy roasted chickpeas, and sweet charred bell peppers all tied together with a punchy lime-cumin dressing. The whole thing is built entirely from pantry staples and fresh produce, with olive oil doing all the richness work that butter or cheese might otherwise handle. That means every component is naturally free of dairy without any substitutions or workarounds — nothing feels like it's missing. The key move is getting the chickpeas genuinely dry before they hit the oven, which is what gives them that satisfying crunch instead of a soft, chewy texture. Smoked paprika and turmeric bring warmth and color to the roasting pan, while fresh cilantro, green onion tops, and a squeeze of lime keep everything tasting vibrant and alive. Sliced avocado on top adds a creamy finish that makes the bowl feel indulgent without a drop of dairy in sight. It's the kind of weeknight meal that looks impressive, travels well for lunch the next day, and genuinely makes you want to eat more vegetables.
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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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