Ingredients
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1 1/2 cups pearled farro
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4 tbsp olive oil, divided
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2 cloves garlic, minced
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1 (11 oz) pkg baby spinach
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1 (15.5 oz) can chickpeas, drained and rinsed
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1 lemon, zested and juiced
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4 (6 oz) tilapia fillets
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1/4 cup chopped fresh parsley
Steps
1
Cook farro according to package directions. Drain well and transfer to a large bowl. Season with salt and pepper and cover with foil to keep warm.
2
Meanwhile, heat 2 tbsp oil in a 12-inch skillet over medium. Add garlic and cook, stirring constantly, until fragrant, about 30 sec. In batches, add spinach to skillet and season with salt and pepper. Cook, stirring occasionally, until spinach is just wilted, 2–3 min. Stir in chickpeas until warmed through, then stir in lemon zest and juice. Transfer mixture to bowl with farro and mix to combine.
3
Pat tilapia dry with paper towels and season both sides with salt and pepper. Heat remaining 2 tbsp oil in same skillet over medium-high. Sear tilapia until opaque and flakes easily, 2–3 min. per side.
4
Divide spinach-farro mixture among 4 bowls. Top each with a tilapia fillet and garnish with chopped parsley.
