Portions:
8

Serving Size:
1 tomato half

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian
  • Gluten-free
  • Heart Healthy

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

  1. Cut tomatoes in half and discard the flesh to make “boats.”
  2. 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.
  3. Rinse and drain chickpeas. In a bowl, add chickpeas, remaining olive oil, spices, juice of 1/2 lemon and vinegar. Mix together.
  4. Spoon chickpea mixture into the tomato cups. Garnish with a mint leaf.
  5. 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

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