Sesame Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, herby, and deeply satisfying, this grain bowl delivers serious flavor through a lineup of whole, straightforward ingredients — no hidden sauces or spice blends that might sneak in unwanted allergens. Chickpeas get patted completely dry before hitting a 425°F oven with olive oil, cumin, smoked paprika, and turmeric, coming out golden and genuinely crispy alongside strips of charred bell pepper. The base is nutty semi-pearled farro, simmered until tender with just a little chew left at the center, then tossed warm with a punchy lime-and-cumin dressing that soaks right in. Fresh cilantro, sliced green onion tops, and optional avocado finish everything off with color and cool creaminess. Every component is built from scratch using spices and produce you can easily verify, which makes this the kind of bowl you can serve with total confidence. It's the sort of weeknight dinner that looks impressive enough for company but comes together with minimal fuss and a single sheet pan.
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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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