Red Meat Allergy Friendly Za'atar-Tahini Chickpea Farro Bowl with Roasted Peppers

Total time1 hr

Prep time20 min

Cook time40 min

Red Meat Allergy Friendly Za'atar-Tahini Chickpea Farro Bowl with Roasted Peppers

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the farro

1 cup farro, rinsed
Bobs Red Mill Grains Of Discovery Organic Farro - 24 Oz Shiloh Farms Organic Heirloom Emmer Farro Kroger Low Fat Farro DeLallo Organic Farro Pearled - 17.6 Oz Wholesome Pantry Organic Pearled Farro, 12 oz
See all
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
2 tsp za'atar, divided
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp salt

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (about 1 large lemon)
2 tbsp extra virgin olive oil
1 small garlic clove, finely grated
3–4 tbsp water, to thin
¼ tsp salt

For serving

2 cups baby arugula or mixed greens
¼ cup fresh flat-leaf parsley, roughly chopped
1 tsp za'atar, for finishing
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the crispier they will roast.
2
Spread the chickpeas and bell pepper strips on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, then sprinkle with 1 tsp of the za'atar, the cumin, smoked paprika, 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!