Macadamia Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is a serious weeknight win — hearty farro tossed in a bright cilantro-lime dressing, piled high with golden crispy chickpeas and smoky charred bell peppers straight from a hot oven. The spice blend of cumin, smoked paprika, and turmeric gives the roasted toppings a warm, deeply savory flavor that makes every bite feel intentional and satisfying. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, turning them into little crunchy bites that hold up beautifully against the chewy farro. A finishing squeeze of fresh lime and a handful of roughly chopped cilantro keep everything tasting clean and vibrant. Optional avocado slices add a creamy contrast that rounds out the whole bowl without complicating the process. Every ingredient here is naturally free from tree nut concerns — no swaps needed, no label-scanning required, just straightforward whole foods doing all the heavy lifting. It's the kind of meal that looks impressive in a bowl but comes together with minimal fuss and maximum flavor.
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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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