Vegetarian Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl delivers the kind of meal that makes you forget you're eating something genuinely good for you. Farro brings a hearty, nutty chew that holds up beautifully under the cumin-lime dressing, while the chickpeas roast at high heat until they turn golden and crisp — a texture that makes every bite more interesting than the last. The smoked paprika and turmeric give the whole sheet pan a warm, earthy depth, and the charred bell pepper strips add a subtle sweetness that balances the bright hit of fresh lime juice. Tossing the warm farro directly in the dressing lets it soak up every bit of flavor before the toppings even go on. Fresh cilantro and sliced green onions keep things lively, and a few slices of avocado round it out into something genuinely filling. This is the kind of plant-based bowl that converts skeptics — no meat substitutes, no complicated techniques, just smart layering of real ingredients that happen to come together perfectly.
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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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