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

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

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