Name: Tomato Boat Appetizer
Yield: 8

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Portions:
8

Serving Size:
1 tomato half

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

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

Preparation

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.

Helpful hints

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

Calories 75

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

Carbohydrate choices

1/2

Submitted by: DaVita renal dietitian Christine from New Jersey.

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