Pecan Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl is the kind of weeknight dinner that feels like it came from a fast-casual restaurant but costs a fraction of the price. Chewy semi-pearled farro gets tossed warm with a punchy lime-and-cumin dressing, fresh cilantro, and sliced green onions — every forkful is herby and vibrant. The real magic happens in the oven, where chickpeas roast until genuinely crispy and bell peppers develop those irresistible lightly charred edges that make a simple vegetable taste like something special. Smoked paprika and turmeric give the whole tray a warm, golden color and a depth of flavor that punches well above the ingredient list. Because everything here is built from whole grains, canned legumes, fresh produce, and pantry spices, there's zero guesswork about hidden nut ingredients sneaking in — this is a naturally clean, tree-nut-free build from start to finish. A few slices of creamy avocado on top round it all out and make it feel genuinely indulgent. It's the kind of bowl you'll find yourself making on repeat.
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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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