This bowl is a vibrant, satisfying meal that hits every texture and flavor note — chewy farro, crispy roasted chickpeas, sweet charred peppers, and a bright cilantro-lime dressing that ties it all together. Farro is a naturally rye-free ancient grain, so it's a smart, hearty base for anyone navigating that restriction without sacrificing substance or depth. The key to making this dish sing is getting those chickpeas genuinely dry before they hit the oven — that extra step is what transforms them from soft to irresistibly crunchy. Smoked paprika, cumin, and turmeric give the roasted elements a warm, earthy complexity that makes the whole bowl feel far more involved than it actually is. The dressing is just lime juice, olive oil, and cumin whisked together, but it soaks into the warm farro beautifully and keeps every bite fresh and lively. Sliced avocado on top adds a creamy, cooling contrast that rounds out the heat from the spices. It's the kind of weeknight bowl that looks impressive enough to serve to guests but comes together with minimal fuss.
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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.
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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