Print 
Portions:
4
Serving
Size:
1 cup lettuce + 1/4th recipe ingredients
- Diet
Types:
- CKD non-dialysis
- Dialysis
- Higher Potassium
- Vegetarian
Ingredients
- 1/2 cup dry farro
- 2 medium apples
- 1 cup chickpeas
- 2 tablespoons orange juice
- 2 teaspoons Dijon mustard
- 2 tablespoons vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1/2 cup goat cheese
- 4 cups butterhead lettuce
Preparation
- Cook farro according to package directions, approximately 15 to 20 minutes. Fluff and set aside to cool.
- Core and slice the apples. Drain and rinse chickpeas.
- To make vinaigrette dressing, whisk together the orange juice, mustard, vinegar, honey and olive oil.
- To assemble salads, place lettuce in 4 bowls. Divide the sliced apple, chickpeas and farro equally on top of lettuce. Top each salad with 2 tablespoons of goat cheese and 2 tablespoons of the vinaigrette.
Helpful hints
- If farro is not available, brown rice may be substituted. This brings the protein down to 9 g and fiber content to 5 g.
- This recipe is an example of how plant proteins can be incorporated into a kidney diet.
Submitted by: ²ÝÝ®ÊÓƵ dietitian Jackie from Virginia
Nutrients per serving
Calories 344
Protein 11 g
Carbohydrates 47 g
Fat 14 g
Cholesterol 13 mg
Sodium 186 mg
Potassium 387 mg
Phosphorus 223 mg
Calcium 125 mg
Fiber 7.2 g
Added Sugar 9 g
Kidney and kidney diabetic food choices
- 1 meat
- 1 starch
- 1 fruit, low potassium
- 1/2 high calorie
- 2 fat
Carbohydrate choices
3
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