Shellfish Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, herby, and deeply satisfying, this grain bowl layers chewy farro with crispy roasted chickpeas, charred bell peppers, and a punchy cilantro-lime dressing that ties everything together. The chickpeas get patted completely dry before hitting a 425°F oven, which is the secret to that golden, almost crunchy exterior that makes every bite so addictive. Smoked paprika, cumin, and turmeric give the roasted components a warm, earthy depth that pairs beautifully with the brightness of fresh lime juice and cilantro. Every single ingredient in this bowl is naturally free from shellfish and seafood, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. Optional sliced avocado adds a creamy finish that makes the whole thing feel a little more indulgent without complicating the prep. This is the kind of weeknight meal that looks impressive enough to serve to guests but comes together with pantry staples and one 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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