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Warm Zucchini Salad

Yield: 2 servings
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Ingredients

  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 1/2 cup canned chickpeas (garbanzo beans), rinsed and drained
  • Salt and freshly ground black pepper to taste
  • 3/4 pound zucchini (about 3 cups)
  • Several Romaine lettuce leaves, washed

Directions

  1. Mix lemon juice and crushed garlic together. Add oil and whisk thoroughly. Add chickpeas, salt, and pepper.
  2. Slice zucchini into 1/2-inch rounds. Blanch by bring a pot half filled with water to a boil and add zucchini.
  3. Let water come back to a boil and simmer for 1-2 minutes. Drain and toss in the dressing. Or, microwave on high for 2 minutes and toss with dressing.
  4. Serve on a bed of lettuce leaves.

Nutritional Information (Per Serving)
Calories:156
Protein:6g
Sodium: 69 mg
Cholesterol:0 mg
Fat: 7g
Carbohydrates: 18g
Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Fat

Source: Mix 'N Match Meals in Minutes for People with Diabetes
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