Rice Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Grain bowls are one of those meals that feel both nourishing and genuinely exciting to eat, and this one delivers on every level. Farro is the star base here — a hearty, slightly chewy ancient grain that soaks up the bright cilantro-lime dressing beautifully and keeps you full in a way that lighter grains sometimes don't. The chickpeas get roasted at high heat until they're golden and crisp on the outside, which adds a satisfying crunch that makes every bite more interesting. Smoked paprika, cumin, and turmeric give the whole sheet pan a warm, earthy depth, while the charred bell pepper strips bring a touch of sweetness to balance it all out. The dressing is just fresh lime juice, olive oil, and a little cumin — simple, punchy, and exactly what this bowl needs. A handful of fresh cilantro, sliced green onions, and optional avocado pull everything together into something that looks as good as it tastes. This is the kind of weeknight dinner that feels like you put in way more effort than you actually did.
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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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