Chickpea Saladbeans, diabetic, salads, vegetables 15 oz (1 cn) chickpeas; (garbanzos beans) 1 celery stalk; chopped 2 green onion; chopped 1 centiliter garlic; minced 1/4 teaspoon hot pepper flakes; or to taste 4 tablespoon tasty tahini dressing Rince chickpeas, drain and place in a bowl. Add Celery and green onions. Combine garlic, pepper flakes and dressing. Pour over chickpeas mixture and toss. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 129; CHO: 0mg; CAR: 2g; PRO: 7g; SOD: 320mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master. |
