Pistachio Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is a serious weeknight win — hearty farro tossed in a bright cilantro-lime dressing, topped with golden crispy chickpeas and smoky charred bell peppers straight from a hot oven. The spice blend of cumin, smoked paprika, and turmeric gives everything a warm, deeply savory depth that makes each bite feel intentional and satisfying. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, turning them irresistibly crunchy rather than soft and steamy. Every single ingredient in this bowl is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The zesty lime dressing soaks into the warm farro beautifully, and the fresh cilantro and sliced green onion tops keep things lively and bright. Optional avocado adds a creamy contrast that ties the whole bowl together without overwhelming the other flavors. It's the kind of recipe that looks impressive enough to serve guests but is genuinely easy enough to make on a Tuesday.
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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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