Walnut Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This bowl is a full-on flavor celebration — smoky, crispy chickpeas and charred bell peppers piled over chewy farro that's been tossed in a bright cilantro-lime dressing. The combination of smoked paprika, cumin, and turmeric gives the roasted components a deep, warm complexity that makes every bite feel intentional and satisfying. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, turning them golden and genuinely crisp rather than soft and forgettable. The lime dressing gets mixed right into the warm farro so it soaks in and coats every grain, meaning you're not just eating a grain bowl — you're eating a well-seasoned one. Fresh cilantro, sliced green onion tops, and optional avocado round everything out with brightness and creaminess. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. It's the kind of weeknight meal that looks impressive enough to serve to guests but comes together with a single sheet pan and one pot.
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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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