1 tomato half
- CKD non-dialysis
- Heart Healthy
- 4 firm Roma tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt-free herb seasoning blend
- 15 ounces canned chickpeas
- 1/2 lemon
- 1 teaspoon red wine vinegar
- 8 fresh mint leaves
- Cut tomatoes in half and discard the flesh to make “boats.”
- Lightly drizzle inside of the tomato boats with 1/2 tablespoon olive oil, 1/2 teaspoon pepper,1/2 teaspoon garlic powder and 1/2 teaspoon salt-free seasoning.
- Rinse and drain chickpeas. In a bowl, add chickpeas, remaining olive oil, spices, juice of 1/2 lemon and vinegar. Mix together.
- Spoon chickpea mixture into the tomato cups. Garnish with a mint leaf.
- Refrigerate and serve chilled.
- Substitute 1/4 medium red bell pepper for each tomato half if desired. Potassium is 12 mg lower.
- Chickpeas, also known as garbanzo beans, and other legumes are high in potassium and phosphorus. Small amounts can be included in a healthy kidney diet to increase fiber. Each boat contains approximately 1/6 cup of chickpeas.
- Removing the pulp from tomatoes reduces the potassium content.
Nutrients per serving
Protein 3 g
Carbohydrates 9 g
Fat 3 g
Cholesterol 0 mg
Sodium 69 mg
Potassium 117 mg
Phosphorus 35 mg
Calcium 19 mg
Fiber 2.5 g
Renal and renal diabetic food choices
- 1/2 starch
- 1/2 vegetable, medium potassium
- 1/2 fat
Submitted by: DaVita renal dietitian Christine from New Jersey.
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