Yeast Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, zesty, and deeply satisfying, this grain bowl delivers serious flavor through a lineup of whole, straightforward ingredients — no hidden additives or fermented shortcuts required. Farro simmers low and slow until it reaches that perfect tender-chewy texture, then gets tossed warm with a punchy lime-and-cumin dressing that soaks right in. The chickpeas are the real showstopper: patted completely dry before hitting a 425°F oven, they come out golden and genuinely crisp alongside smoky, charred bell pepper strips. A handful of fresh cilantro and sliced green onion tops bring everything alive, and optional avocado adds a creamy, cooling contrast to all that warmth. Because every component is built from scratch — spices, citrus, legumes, and grains — there's no need to scrutinize labels for yeast-derived flavors, extracts, or vinegars that can sneak into store-bought dressings and seasoning blends. It's the kind of bowl that feels like a treat but comes together on a single sheet pan and one pot, making it genuinely weeknight-friendly. Squeeze an extra lime wedge over the top right before eating and you'll wonder why you ever ordered takeout.
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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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