MSG Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This hearty grain bowl is the kind of meal that looks impressive but comes together with nothing more than pantry staples, fresh produce, and a hot oven. Every ingredient here is whole and unprocessed — farro, chickpeas, bell peppers, olive oil, fresh lime, and a handful of spices — so there's no need to scrutinize labels for hidden additives or flavor enhancers that sneak into so many packaged sauces and seasoning blends. The chickpeas get patted completely dry before roasting, which is the secret to achieving that satisfying golden crunch that makes this bowl feel genuinely craveable rather than just virtuous. Smoked paprika, cumin, and turmeric do all the heavy lifting in the flavor department, building warmth and depth without relying on anything artificial. The dressing is simply fresh lime juice whisked with olive oil and a pinch of cumin — bright, zippy, and done in about thirty seconds. Tossed through warm farro with cilantro and sliced green onion tops, it ties everything together in a way that feels fresh and lively. Finish each bowl with creamy avocado and an extra squeeze of lime, and you've got a complete, satisfying meal that's as clean as it is delicious.
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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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