Mushroom Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is a vibrant, satisfying meal built on layers of real flavor — chewy farro tossed in a bright lime-cumin dressing, crispy roasted chickpeas, and sweet charred bell peppers straight from a hot oven. The spice blend of smoked paprika, turmeric, and cumin gives everything a warm, earthy depth that makes the whole bowl feel far more complex than the ingredient list suggests. Every component here is naturally free from fungi and fungal derivatives, so there's no need to scan labels or swap anything out — just cook and enjoy. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, turning them golden and genuinely crunchy rather than soft and steamy. The cilantro-lime dressing ties it all together with a fresh, zippy finish, and a few slices of avocado on top add a creamy contrast that rounds out the textures beautifully. It's the kind of bowl that works equally well for a weeknight dinner or meal-prepped lunches, since the farro and roasted elements hold up well and reheat easily.
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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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