High Fructose Corn Syrup Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, herby, and deeply satisfying, this grain bowl delivers serious flavor without a drop of processed sweetener in sight. Packaged sauces and store-bought dressings are some of the sneakiest sources of high fructose corn syrup, so building your own lime vinaigrette from fresh juice, olive oil, and cumin is a genuinely smart move. The farro cooks up tender with a pleasant chew, soaking in that citrusy dressing beautifully while the chickpeas go into a hot oven until they're golden and crisp at the edges. Smoked paprika and turmeric give the whole roasting pan a warm, earthy depth that makes the finished bowl look as good as it tastes. Fresh cilantro and sliced green onion tops add a pop of brightness, and a few slices of avocado round everything out into a meal that actually keeps you full. Every ingredient here is whole and straightforward — nothing on this list is hiding a sweetener you didn't ask for.
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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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