Chickpea Salad
The Chickpea Salad is suitable for someone with diabetes mellitus. It has a balanced mix of fiber-rich, non-starchy vegetables, and healthy fats. However, use olive oil and salt in moderation to keep the meal balanced.
Adapted from Spend With Pennies
- Diabetes
- Celiac
- Hashimoto's
- Dairy-free
- High blood pressure
- Mediterranean
- Balanced
- Gluten-free
- Vegetarian
- Vegan
Ingredients
- 1 avocado
- ½ fresh lemon
- 2 cups grape tomatoes (sliced)
- 2 cups cucumber (diced)
- 1 can chickpeas (drained (19 ounces))
- ¾ cup green bell pepper (diced)
- ½ cup fresh parsley (chopped )
- ¼ cup red onion (sliced)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- salt & pepper
Method
- Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado and gently stir to combine.
- Add remaining salad ingredients and gently toss to combine.
- Refrigerate at least one hour before serving.
Diabetes check: watch for added sugar, sweet sauces and glazes, juice, and large portions of refined carbs. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Dairy-free recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Vegetarian recipes, Vegan recipes.