Pescatarian Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl is the kind of meal that makes plant-forward eating feel genuinely exciting rather than like a compromise. Chickpeas get roasted at high heat until golden and crisp, while bell peppers caramelize at the edges — both tossed in a warm blend of cumin, smoked paprika, and turmeric that fills the kitchen with an incredible aroma. The semi-pearled farro cooks up tender with just enough chew to anchor everything, and a simple lime-and-cumin dressing ties the whole bowl together with a punch of citrus brightness. Fresh cilantro and sliced green onions add a pop of color and herby freshness, and a few slices of avocado on top make it feel genuinely indulgent. Everything here is naturally free of meat, built entirely around wholesome pantry staples and fresh produce — no substitutions or workarounds needed. It's the kind of recipe that works just as well for a weeknight dinner as it does for meal prep, since the components hold up beautifully and the flavors only deepen as they sit.
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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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