Eggless Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl layers nutty farro with smoky roasted chickpeas and charred bell peppers for a meal that feels both hearty and fresh. The whole thing comes together without a single egg in sight — no binders, no washes, no hidden ingredients to second-guess. Patting the chickpeas completely dry before roasting is the secret move here, coaxing them into golden, crispy little bites that hold their own against the tender farro and sweet caramelized peppers. A simple lime-cumin dressing ties everything together with a punchy brightness that makes each forkful feel alive. Fresh cilantro and sliced green onion tops add a pop of color and herby lift right before serving, and optional avocado takes the creaminess factor to another level. This is the kind of bowl that looks impressive on the table but relies entirely on pantry staples and straightforward technique — no special equipment, no complicated steps.
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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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