Seed Oil Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is the kind of meal that looks impressive, tastes even better, and comes together with ingredients you can feel genuinely good about. Every drop of fat here comes from extra virgin olive oil — used both for roasting and in the bright lime dressing — so there's no canola, sunflower, or other refined seed oil anywhere in the picture. The chickpeas get patted completely dry before hitting a 425°F oven, which is the move that turns them golden and satisfyingly crisp rather than soft and forgettable. Smoked paprika, cumin, and turmeric coat both the chickpeas and the bell pepper strips, so by the time they come out with lightly charred edges, the whole kitchen smells incredible. Farro brings a hearty, nutty chew that holds up beautifully under the zesty lime-cumin dressing, and fresh cilantro and sliced green onion tops keep everything tasting vibrant and alive. Optional avocado adds creaminess if you want it, but the bowl is completely satisfying on its own. It's the kind of wholesome, flavor-packed dinner that makes eating clean feel less like a compromise and more like a genuine upgrade.
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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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