Ingredients

  • 2 cups chickpeas, rinsed and drained
  • 2 cups red or green bell pepper strips
  • 1 cup halved cherry tomatoes
  • 1/2 cup sliced celery
  • 2 tablespoons sliced green onions
  • 1 cup sliced or shredded carrots
  • 2 cups tuna (canned or from the salad bar)
  • 2 tablespoons regular or garlic-flavored olive oil
  • 1/4 cup balsamic or red wine vinegar
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons minced fresh basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper


Directions

  1. Combine all ingredients in a salad bowl. Refrigerate for 1 hour before serving.

Notes:

Serving size is 1/2 cup tuna, 1 cup vegetables, and 1/2 cup chickpeas.


Recipe Yield: Yield: 4 servings

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 325
Fat: 10 grams
Fiber: 9 grams
Sodium: 483 milligrams
Cholesterol: 22 milligrams
Protein: 28 grams
Carbohydrates: 32 grams
Sugars: 7 grams

Diabetic Exchanges

1-1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat



Book Title: Express Lane Diabetic Cooking

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.