Lactose Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This bowl is a vibrant, satisfying meal that layers chewy farro, crispy roasted chickpeas, and sweet charred bell peppers under a bright cilantro-lime dressing — and every single ingredient in it is naturally free of dairy. No swaps, no substitutions, no hunting for lactose-free alternatives at the store. The magic here is in the technique: patting the chickpeas completely dry before roasting is what gives them that irresistible golden crunch, while the smoked paprika, cumin, and turmeric build a warm, deeply savory spice profile that makes the whole bowl feel hearty and complex. The dressing — just lime juice, olive oil, and a touch of cumin — ties everything together with a zippy freshness that cuts right through the richness of the roasted vegetables. Fresh cilantro and sliced green onion tops add a pop of color and brightness, and optional avocado brings a creamy finish without a drop of dairy in sight. It's the kind of meal that feels nourishing and exciting at the same time, equally at home as a weeknight dinner or a meal-prep staple you'll actually look forward to eating.
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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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