Paraben Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl layers chewy farro with crispy roasted chickpeas, charred bell peppers, and a punchy cilantro-lime dressing that ties everything together. Every ingredient here is a whole, recognizable food — grains, legumes, fresh herbs, citrus, and spice — with no processed additives or synthetic preservatives to worry about. That matters more than people realize, since many bottled dressings and packaged seasonings sneak in compounds that don't belong on a clean ingredient list. Here, the dressing is just fresh lime juice, olive oil, cumin, and salt, whisked together in seconds. The trick to making this bowl truly crave-worthy is patience at the roasting stage — thoroughly drying the chickpeas before they hit the oven is what gives them that irresistible golden crunch against the tender, smoky peppers. Finished with sliced avocado and an extra squeeze of lime, it's the kind of meal that looks impressive but comes together with minimal fuss and maximum flavor.
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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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