Mediterranean Diet Friendly Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers

Total time55 min

Prep time15 min

Cook time40 min

4.6

(7)

Mediterranean Diet Friendly Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers

Bright, herbaceous, and deeply satisfying, this grain bowl brings together chewy farro, crispy roasted chickpeas, and sweet charred bell peppers in a way that feels both nourishing and genuinely exciting to eat. The cilantro-lime dressing ties everything together with a zippy freshness that makes each bite feel alive. Extra virgin olive oil does the heavy lifting throughout — coating the chickpeas and peppers before roasting and anchoring the dressing — which is exactly the kind of wholesome fat that makes this style of eating so sustainable and delicious. Patting the chickpeas completely dry before they hit the oven is the small step that earns you that irresistible golden crunch, and it's worth every extra second. Smoked paprika, cumin, and turmeric layer in warmth and depth without weighing the bowl down, while sliced avocado adds a creamy finish if you want it. This is the kind of meal that checks every box — plant-forward, full of fiber, built on whole grains and legumes — without ever feeling like a compromise. It comes together in one oven and one pot, making it a genuinely easy weeknight win.

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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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