Soy Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This bowl is a serious weeknight win — hearty farro with a satisfying chew, crispy roasted chickpeas, and sweet charred bell peppers all tied together with a bright, zippy lime dressing. The spice blend of cumin, smoked paprika, and turmeric gives the chickpeas and peppers a warm, deeply savory depth that makes the whole thing feel far more complex than the ingredient list suggests. Every component here is naturally free from soy, so there's no need to squint at labels or swap anything out — just straightforward, whole-food ingredients doing all the heavy lifting. The trick to getting those chickpeas genuinely crispy is patting them completely dry before they hit the oven, and that extra step is absolutely worth it. Fresh cilantro and sliced green onion tops folded into the dressed farro add a pop of color and herby freshness, while optional avocado makes it even more satisfying. It's the kind of bowl that works equally well for a casual dinner or meal-prepped lunches throughout the week.
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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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