Gut Friendly Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl is built around ingredients that genuinely love your digestive system back. Farro is a fiber-rich ancient grain with a pleasantly chewy bite, and when paired with chickpeas — another powerhouse of plant-based fiber and protein — you get a meal that keeps you full and supports a happy gut at the same time. Roasting the chickpeas at high heat until golden and crisp gives them an irresistible texture, while the bell peppers caramelize at the edges for a subtle sweetness that balances the bold spice blend of cumin, smoked paprika, and turmeric. That turmeric isn't just there for color — it's one of the most well-regarded anti-inflammatory ingredients you can work into an everyday meal. The dressing is nothing more than fresh lime juice, olive oil, and cumin, so there's no hidden junk, no processed additives, just clean flavor that ties everything together. Fresh cilantro, green onion tops, and optional avocado finish the bowl with brightness and healthy fats that round out the whole experience. This is the kind of recipe that makes eating well feel genuinely exciting rather than like a compromise.
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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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