Fish Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, herby, and deeply satisfying, this grain bowl is built around chewy farro, crispy roasted chickpeas, and sweet charred bell peppers — all tied together with a punchy cilantro-lime dressing. The whole thing comes together with pantry staples and fresh produce, making it an easy weeknight win that still feels like something you'd order at a restaurant. Drying the chickpeas thoroughly before they hit the oven is the secret move here — it's what gives them that irresistible golden crunch that holds up even after you've tossed everything together. The cumin, smoked paprika, and turmeric coating on the chickpeas and peppers adds a warm, earthy depth that plays beautifully against the bright lime juice dressing. Tossing the farro while it's still warm lets it soak up every bit of that citrusy, herby flavor. Optional avocado slices add a creamy finish that rounds out the whole bowl without complicating a single step. This is the kind of recipe that's completely plant-forward and naturally free of any seafood concerns — no label-checking required.
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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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