If you’re looking for a dish that’s both satisfying and simple, this easy recipe for lemony halibut and chickpeas with farro is a must-try. It combines fresh, vibrant Mediterranean flavors with hearty ingredients, creating a food experience that feels both indulgent and healthy.
Perfect for busy weeknights or a laid-back dinner party, this one-pan meal proves you don’t need to sacrifice taste for convenience.
Why This Easy Recipe Is So Special
This dish offers a harmonious balance of tangy lemon, savory smoked paprika, and tender halibut, all layered with the earthy goodness of chickpeas and farro. It’s not just food—it’s a celebration of Mediterranean simplicity, where every ingredient shines.
The inclusion of kale and a drizzle of balsamic vinegar adds an extra pop of flavor, ensuring every bite is packed with both nutrition and taste.
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But what makes this recipe stand out is its ease of preparation. You’ll only need a single sheet pan, making cleanup a breeze. Plus, with a prep and cook time of just 30 minutes, it’s a fantastic option for anyone juggling a busy schedule but still craving a homemade meal.
Tips for Success
- Choose Fresh Halibut: Fresh, high-quality halibut ensures the fish remains tender and flaky. If halibut isn’t available, cod or salmon are great substitutes.
- Customize the Veggies: While kale adds a lovely texture, feel free to swap it for spinach or Swiss chard. Red onion can also be used instead of yellow onion for a slightly sweeter profile.
- Experiment with Grains: Farro gives this recipe a nutty, chewy base, but you can switch it out for quinoa or couscous if desired. These grains cook quickly and are equally delicious.
Dietary Modifications
This easy recipe can be adapted for various diets, making it even more versatile:
- Gluten-Free: Replace farro with quinoa or cauliflower rice to make the dish gluten-free.
- Vegan: Skip the halibut and double up on chickpeas or add tofu marinated in smoked paprika and lemon for a plant-based twist.
- Low-Carb: Ditch the farro and increase the kale and chickpeas for a low-carb alternative that’s still filling and flavorful.
How to Serve & Pair
This dish is a complete meal on its own, but it can be paired with additional sides or beverages for an elevated experience. A crisp Mediterranean salad with cucumber, tomato, and feta is a natural choice.
For drinks, a light white wine like Sauvignon Blanc or sparkling water with lemon beautifully complements the dish’s tangy notes.
If you have leftovers, this recipe doubles as an excellent meal prep option. Simply pack portions into airtight containers, and you’ll have a ready-to-eat lunch or dinner that tastes even better the next day.
The flavors meld together, making every bite more vibrant and rich.
A Crowd-Pleasing Dish for Any Occasion
Whether you’re cooking for family or entertaining guests, this lemony halibut and chickpeas with farro recipe is sure to impress. The bright flavors, nutritious ingredients, and easy preparation make it a go-to dish for any occasion.
It’s proof that simple food can still feel special, offering the perfect balance of comfort and elegance.
Incorporate this into your weekly rotation, and watch how quickly it becomes a favorite. With just a handful of wholesome ingredients and a touch of Mediterranean flair, you’ll have a dish that’s as nourishing as it is delicious.
Easy Lemony Halibut & Chickpeas with Farro Recipe
Equipment
- Rimmed baking sheet
Ingredients
- 4 8-ounce halibut fillets
- 5 tablespoons extra-virgin olive oil
- ½ teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves
- Crushed red pepper flakes
- Kosher salt and freshly ground pepper
- 1 Honeycrisp apple cored and sliced
- 1 medium yellow onion cut into 8 wedges
- 1 14-ounce can chickpeas drained, rinsed, and patted dry
- 1 Meyer or regular lemon sliced
- 3 sprigs of fresh thyme
- 1½ cups cooked farro or quinoa see Notes
- 1 bunch Tuscan kale stemmed and roughly chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven: Set your oven to 450°F and allow it to heat up.
- Season the halibut: Coat the halibut fillets with 1 tablespoon of olive oil, then sprinkle with smoked paprika, fresh thyme leaves, red pepper flakes, and a pinch of salt and pepper.
- Arrange ingredients on the baking sheet: Place the seasoned halibut on a rimmed baking sheet. Surround the fish with sliced apple, onion wedges, and chickpeas. Drizzle 2 tablespoons of olive oil over the vegetables and chickpeas, and season them with additional salt and pepper.
- Add lemon and thyme: Lay lemon slices and sprigs of fresh thyme over the apples and onions for added flavor.
- Roast the halibut: Bake everything in the preheated oven until the halibut becomes opaque and flakes easily, about 11 to 14 minutes. Turn on the broiler and cook for 1 more minute until the fish develops a slight char.
- Prepare the farro and kale: Lower the oven temperature to 400°F and remove the halibut from the baking sheet, placing it on a plate. Add the cooked farro and kale to the sheet with the roasted apples and onions. Drizzle with 2 tablespoons of olive oil and balsamic vinegar, tossing everything together to coat.
- Finish cooking: Return the halibut to the baking sheet and place it back in the oven. Bake for an additional 3 to 5 minutes until everything is heated through.
- Serve and enjoy: Remove from the oven and serve the dish warm.
Notes
- Pre-cook a large batch of farro or quinoa over the weekend to save time on weeknights.
- Substitute kale with spinach for a milder flavor.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.