Gelatin Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is a vibrant, satisfying meal built entirely from whole, plant-based ingredients — no hidden additives, no animal-derived thickeners, just clean, bold flavors from start to finish. Chewy semi-pearled farro forms the hearty base, tossed warm with a bright lime-and-cumin dressing that soaks right in and makes every bite sing. The chickpeas go into a hot oven until they're genuinely crispy and golden, while the bell pepper strips soften and pick up those irresistible charred edges alongside them. Smoked paprika and turmeric give the whole roasted situation a warm, earthy depth that pairs beautifully with the fresh cilantro and sliced green onions folded through the farro. Because every component here is straightforwardly whole-food and plant-based, you never have to second-guess whether something sneaky has been added to thicken a sauce or set a dressing. Creamy avocado on top is optional but highly recommended — it adds richness that pulls the whole bowl together. This is the kind of weeknight dinner that looks impressive, tastes even better, and comes together with nothing more than a sheet pan and a saucepan.
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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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