Vegan Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl delivers the kind of meal that makes plant-based eating feel genuinely exciting rather than like a compromise. Chickpeas are roasted at high heat until golden and crisp — the key is patting them completely dry before they hit the pan — while bell peppers caramelize alongside them with lightly charred edges that add a subtle smokiness. Smoked paprika, cumin, and turmeric give the whole tray a warm, earthy depth that pairs beautifully with the tangy lime dressing tossed through the farro. Semi-pearled farro brings a satisfying chew and a nutty backbone that holds up to the bold toppings without turning soggy. Fresh cilantro, sliced green onion tops, and optional avocado finish each bowl with brightness and creaminess. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — just straightforward, whole-food cooking that happens to be completely free of animal products. This is the kind of bowl you'll want to put on regular rotation.
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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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