Nitrate & Nitrite Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers

Total time55 min

Prep time15 min

Cook time40 min

Nitrate & Nitrite Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers

This bowl is a vibrant, satisfying meal built entirely from whole, unprocessed ingredients — no cured meats, no packaged shortcuts, nothing that sneaks in unwanted additives. That matters more than it sounds, because a lot of grain bowls and meal-prep staples lean on processed proteins or store-bought sauces that can quietly introduce preservatives you're trying to avoid. Here, every component is made from scratch using spices, fresh citrus, and pantry staples you can actually read the labels on. The farro cooks up tender with a satisfying chew, and the chickpeas go into a hot oven until they're genuinely crispy and golden — a texture that makes you forget you're eating something so clean. Smoked paprika, cumin, and turmeric give the roasted chickpeas and peppers a deep, warm flavor that feels indulgent without relying on anything processed. A bright lime-and-cumin dressing ties everything together, and fresh cilantro and green onion tops add a pop of color and freshness right before serving. It's the kind of bowl that works just as well for weeknight dinners as it does for meal prep, and the optional avocado slices make it feel genuinely restaurant-worthy. If you've been struggling to find filling, flavorful meals that don't require label-scrutinizing at every turn, this one is a reliable go-to.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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