Turkey Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This vibrant grain bowl is the kind of meal that makes you forget you ever needed meat on the plate. Chewy semi-pearled farro gets tossed warm in a bright lime-and-cumin dressing, soaking up every bit of that citrusy punch before it even hits the bowl. The real stars are the oven-roasted chickpeas — dried thoroughly before they go in at 425°F so they come out genuinely crispy — paired with charred bell pepper strips that add sweetness and a little smoky depth from the smoked paprika and turmeric. Fresh cilantro, sliced green onion tops, and optional avocado bring it all together with color and freshness that make this look as good as it tastes. Every component here is naturally free from poultry, so there's no substituting or swapping required — the recipe just works on its own terms. It's hearty enough to feel like a proper dinner and easy enough to pull off on a weeknight without much fuss.
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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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