Nutmeg Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This bowl is a vibrant, satisfying meal that layers chewy farro, crispy roasted chickpeas, and smoky charred peppers into something that feels both nourishing and genuinely exciting to eat. The spice blend of cumin, smoked paprika, and turmeric does all the heavy lifting in the flavor department — no warm baking spices required, which means anyone avoiding nutmeg can dig in without a second thought. Roasting the chickpeas and peppers together on a single sheet pan at high heat is the move here, giving you golden, crunchy legumes and tender strips with lightly caramelized edges. The bright lime-cumin dressing gets tossed directly into the warm farro so every grain soaks up that citrusy punch before the toppings even hit the bowl. Fresh cilantro and sliced green onion tops add a clean, herby finish, and optional avocado makes the whole thing feel a little more indulgent. It's the kind of weeknight dinner that looks impressive but comes together with pantry staples and one baking sheet.
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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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