Mustard Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This bowl is a vibrant, satisfying meal built around nutty farro, crispy roasted chickpeas, and sweet charred bell peppers — all tied together with a bright cilantro-lime dressing. The dressing is beautifully simple: fresh lime juice, olive oil, cumin, and salt, which means there's absolutely nothing hidden to worry about for anyone avoiding mustard. So many store-bought dressings and grain bowls sneak in mustard as an emulsifier or flavor booster, but this one delivers bold, zesty flavor through citrus and warm spices alone. Patting the chickpeas completely dry before roasting is the secret to getting them genuinely crisp, and the smoked paprika and turmeric give them a gorgeous golden color with serious depth. The farro soaks up the lime dressing while it's still warm, making every bite cohesive and flavorful rather than dry or bland. Sliced avocado on top adds a creamy, cooling contrast to all that smoky heat. It's the kind of wholesome, colorful bowl that feels like a treat without requiring much effort at all.
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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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