Pork Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl delivers layers of texture and bold flavor in every single bite. Crispy roasted chickpeas and charred bell peppers sit on top of nutty, chewy farro that's been tossed in a punchy cilantro-lime dressing — it's the kind of meal that looks impressive but comes together with straightforward pantry staples. Everything here is built around plants, legumes, and whole grains, so there's no need to scrutinize labels or swap out any ingredients to keep it completely pork free. The spice blend of smoked paprika, cumin, and turmeric gives the chickpeas a warm, almost smoky depth that makes them dangerously snackable straight off the baking sheet. Tossing the farro while it's still warm helps it soak up every drop of the lime dressing, so the base is anything but bland. Sliced avocado on top adds a creamy finish that ties the whole bowl together beautifully. This one is equally at home as a weeknight dinner or a meal-prep staple you'll actually look forward to eating.
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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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