Low Iodine Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl delivers bold flavor through a lineup of whole, minimally processed ingredients that work naturally within low-iodine eating. The farro cooks up tender with a pleasant chew, soaking in a punchy lime-and-cumin dressing that ties the whole bowl together. Chickpeas get roasted at high heat until genuinely crispy — not just warm — while the bell peppers caramelize at the edges for a smoky-sweet contrast. Smoked paprika and turmeric add warmth and color without relying on any seasoning blends or additives that could sneak in unwanted ingredients. Fresh cilantro, green onion tops, and optional avocado finish each bowl with brightness and richness that make this feel like restaurant-level eating at home. It's the kind of meal that's easy to prep on a weeknight but impressive enough to serve to anyone at your table, regardless of their dietary needs.
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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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