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Picture of Farro, White Bean, and Preserved Lemon Salad Recipe
middle eastern lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1758 kcal 88 %
  • Fat 34 g 52 %
  • Saturated 5 g 25 %
  • Carbs 295 g 98 %
  • Fiber 61 g 244 %
  • Protein 88 g 176 %
  • Cholesterol 0 mg 0 %
  • Sodium 1393 mg 58 %
  • Calcium 758 mg 76 %
  • Magnesium 762 mg 181 %
  • Potassium 5609 mg 119 %
  • Iron 38 mg 210 %
  • Zinc 15 mg 140 %
  • Phosphorus 1521 mg 217 %
  • Vitamin A 138 µg 15 %
  • Vitamin C 49 mg 55 %
  • Thiamin (B1) 2 mg 153 %
  • Riboflavin (B2) 1 mg 48 %
  • Niacin (B3) 14 mg 86 %
  • Vitamin B6 2 mg 116 %
  • Folate equivalent (total) 1155 µg 289 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 45 %
  • Vitamin K 328 µg 273 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Farro, White Bean, and Preserved Lemon Salad Recipe

Ingredients

  • 1 cup farro
  • 2 tablespoons olive oil
  • 1 leek, split lengthwise and thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup chopped parsley
  • 1 can cannelini beans, drained and rinsed
  • 2-3 tablespoons diced preserved lemon, or juice of 1/2 fresh lemon
  • Salt and pepper

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