Lupin Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl brings together chewy farro, crispy roasted chickpeas, and smoky charred bell peppers in a way that feels both nourishing and genuinely craveable. The secret to those golden chickpeas is patting them completely dry before they hit the oven — that one extra step makes all the difference between soft and shatteringly crisp. A cumin-spiked lineup of smoked paprika and turmeric gives the whole tray a warm, earthy depth that pairs beautifully with the bright cilantro-lime dressing tossed through the farro. Every component in this bowl is straightforward and naturally free from lupin, so there's no need to scrutinize labels or swap out anything — it just works as written. Fresh cilantro, sliced green onion tops, and optional avocado finish things off with color and freshness that make the bowl look as good as it tastes. It's the kind of weeknight meal that feels like it took more effort than it did, and the leftovers hold up surprisingly well for lunch the next day.
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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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