Emulsifier Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl delivers layers of texture and flavor that feel anything but simple. The farro cooks up tender with a pleasant chew, the chickpeas roast until genuinely crispy, and the bell peppers caramelize at the edges in a way that makes the whole kitchen smell incredible. Every component is seasoned with whole spices — cumin, smoked paprika, turmeric — so the flavor is bold and built-in, no processed sauces or condiment packets required. That matters a lot when you're avoiding emulsifiers, since bottled dressings and pre-seasoned ingredients are some of the sneakiest places they hide. Here, the dressing is just fresh lime juice, olive oil, cumin, and salt whisked together — clean, sharp, and completely straightforward. Fresh cilantro and sliced green onion tops finish everything with a pop of color and herby brightness, and a few slices of avocado make it feel genuinely indulgent. It's the kind of bowl you'll want on rotation all week.
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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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