Oats Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl is built around nutty farro, crispy roasted chickpeas, and sweet charred bell peppers — all tied together with a punchy cilantro-lime dressing. The spice blend of cumin, smoked paprika, and turmeric gives the chickpeas a warm, golden crust that makes them almost impossible to stop snacking on straight off the pan. Farro is a naturally oat-free ancient grain, so it's a fantastic base for anyone navigating that restriction without sacrificing any of the hearty, chewy texture you want in a bowl like this. Every ingredient here is straightforward and whole — no hidden grain blends, no processed fillers, just real food roasted and tossed together. The lime dressing soaks into the warm farro beautifully, and the fresh cilantro and green onion tops keep everything tasting vibrant and light. Add sliced avocado if you want a little extra richness, and finish with a squeeze of lime at the table for a hit of brightness that pulls the whole bowl together. It's the kind of weeknight dinner that looks impressive, eats like comfort food, and comes together with almost no fuss.
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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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