Leigh

Peanut butter cookies

Posted on by Leigh

Peanut butter cookies

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 135kcal

Ingredients

  • 200 g natural peanut butter (unsweetened)
  • 60 g almond flour
  • 60 g granulated erythritol
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, combine the natural peanut butter, almond flour, granulated sweetener, egg, vanilla extract, baking powder, and a pinch of salt. Mix well until all the ingredients are fully combined and a dough forms.
  • Line a baking sheet with parchment paper.
  • Scoop out small portions of the dough and roll them into balls, then flatten each ball with a fork to create the classic peanut butter cookie pattern.
  • Place the cookies on the prepared baking sheet, leaving some space between them.
  • Bake in the preheated oven for about 12 minutes, or until the cookies start to turn golden brown around the edges.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
  • Transfer the cookies to a wire rack to cool completely.
    These low-carb peanut butter cookies are delicious and have fewer carbohydrates compared to traditional peanut butter cookies. Enjoy them as a tasty treat while keeping your carb intake in check.
Nutrition Facts
Peanut butter cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
135
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
16
mg
5
%
Sodium
 
76
mg
3
%
Potassium
 
99
mg
3
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
23
IU
0
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter baked salmon

Posted on by Leigh

Garlic butter baked salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 355kcal

Ingredients

  • 4 salmon fillets (about 150-200g each)
  • 60 g unsalted butter
  • 4 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh lemon juice
  • olive oil for greasing
  • salt to taste
  • pepper to taste
  • lemon slices and fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper or lightly greased with olive oil.
  • In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let it brown.
  • Stir in the chopped fresh parsley and lemon juice into the melted butter and garlic mixture. Season with salt and black pepper to taste.
  • Drizzle the garlic butter mixture evenly over the salmon fillets.
  • Place the baking sheet with the salmon in the preheated oven and bake for about 12 minutes, or until the salmon flakes easily with a fork and is cooked to your desired level of doneness. Cooking times may vary depending on the thickness of your salmon fillets, so keep an eye on them.
  • Once the salmon is done, remove it from the oven and garnish with lemon slices and additional fresh parsley if desired.
  • Serve the garlic butter baked salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious garlic butter baked salmon!
Nutrition Facts
Garlic butter baked salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
355
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
126
mg
42
%
Sodium
 
78
mg
3
%
Potassium
 
858
mg
25
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
34
g
68
%
Vitamin A
 
529
IU
11
%
Vitamin C
 
4
mg
5
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Buffalo grilled chicken with cucumber salad

Posted on by Leigh

Buffalo grilled chicken with cucumber salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 525kcal

Ingredients

Buffalo Grilled Chicken

  • 4 chicken breasts boneless and skinless
  • 1/2 cup buffalo sauce (you can use store-bought or make your own)
  • cooking oil
  • salt to taste
  • pepper to taste

Cucumber Salad

  • 2 cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup plain Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

Start by marinating the chicken:

  • Season the chicken breasts with salt and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the buffalo sauce over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for more flavor).

While the chicken is marinating, prepare the cucumber salad:

  • In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
  • In a separate small bowl, whisk together the Greek yogurt, lemon juice, and olive oil.
  • Pour the yogurt dressing over the cucumber mixture and toss everything together.
  • Season the salad with salt and pepper to taste.
  • If desired, sprinkle crumbled feta cheese on top.
  • Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
  • Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • Serve the buffalo grilled chicken hot with the refreshing cucumber salad on the side.
    You can also serve this dish with some crusty bread or rice if you prefer a heartier meal. Enjoy your buffalo grilled chicken with cucumber salad!
Nutrition Facts
Buffalo grilled chicken with cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
525
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
160
mg
53
%
Sodium
 
1237
mg
54
%
Potassium
 
639
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
41
g
82
%
Vitamin A
 
679
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chimichurri flank steak

Posted on by Leigh

Chimichurri flank steak

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 people
Calories: 566kcal

Ingredients

For the Chimichurri Sauce

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley leaves finely chopped
  • 1/2 cup fresh cilantro leaves finely chopped
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes (adjust to taste)
  • salt to taste
  • ground pepper to taste

For the Flank Steak

  • 700 g flank steak
  • salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil

Instructions

Prepare the Chimichurri Sauce:

  • In a bowl, combine the red wine vinegar, olive oil, chopped parsley, chopped cilantro, minced garlic, dried oregano, and red pepper flakes.
  • Mix everything together until well combined.
  • Season the sauce with salt and black pepper to taste.
  • Set aside the Chimichurri sauce to allow the flavors to meld while you prepare the steak.

Prepare the Flank Steak

  • Preheat your grill or a grill pan over medium-high heat.
  • Pat the flank steak dry with paper towels.
  • Brush the steak with olive oil and season it generously with salt and black pepper on both sides.

Grill the Flank Steak:

  • Place the seasoned flank steak on the hot grill or grill pan.
  • Grill for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness.
  • Remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute.
  • Slice the grilled flank steak against the grain into thin strips.
  • Drizzle the Chimichurri sauce over the sliced steak or serve it on the side as a dipping sauce.
  • Enjoy your Chimichurri Flank Steak!
    This recipe is a flavorful and delicious way to enjoy grilled flank steak with a zesty chimichurri sauce. Adjust the red pepper flakes to your preferred level of spiciness. Enjoy your meal!
Nutrition Facts
Chimichurri flank steak
Serving Size
 
1 Serving
Amount per Serving
Calories
566
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
30
g
Cholesterol
 
105
mg
35
%
Sodium
 
109
mg
5
%
Potassium
 
680
mg
19
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
38
g
76
%
Vitamin A
 
969
IU
19
%
Vitamin C
 
12
mg
15
%
Calcium
 
63
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken Piccata

Posted on by Leigh

Chicken Piccata

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 577kcal

Ingredients

For the Chicken

  • 4 chicken breasts boneless, skinless
  • 150 g all-purpose flour
  • salt to taste
  • ground pepper to taste
  • 30 g butter
  • 30 ml olive oil

For the Piccata Sauce

  • 120 ml chicken broth
  • 60 ml fresh lemon juice
  • 60 ml white wine (optional)
  • 2 garlic cloves minced
  • 30 g capers
  • 30g fresh parsley chopped
  • 30g butter
  • salt to taste
  • ground pepper to taste

Instructions

  • Place each chicken breast between plastic wrap or parchment paper and gently pound them to an even thickness, about 1.5 cm thick.
  • In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  • In a large skillet or frying pan, heat the butter and olive oil over medium-high heat.
  • Add the chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
  • Pour in the white wine (if using) and let it simmer for a minute or two to reduce slightly.
  • Add the chicken broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to reduce and thicken slightly.
  • Stir in the capers, chopped parsley, and butter. Cook for an additional 2-3 minutes, stirring until the sauce thickens further and the butter is fully incorporated. Season with salt and pepper to taste.
  • Return the cooked chicken breasts to the skillet, coating them with the piccata sauce. Cook for another 2-3 minutes to heat the chicken through.
  • Serve hot, garnished with additional chopped parsley if desired.
    Enjoy your delicious Chicken Piccata with a tangy lemon-caper sauce!
Nutrition Facts
Chicken Piccata
Serving Size
 
1 Serving
Amount per Serving
Calories
577
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
177
mg
59
%
Sodium
 
684
mg
30
%
Potassium
 
958
mg
27
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
53
g
106
%
Vitamin A
 
1086
IU
22
%
Vitamin C
 
20
mg
24
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea salad

Posted on by Leigh

Chickpea salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 200 g cherry tomatoes halved
  • 50 g fresh parsley chopped
  • 50 g fresh mint leaves chopped
  • 2 Lemons Juiced
  • 60 ml extra-virgin olive oil
  • 2 garlic cloves minced
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
  • In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss all the ingredients together until well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper, if needed.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.
    Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
 
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
300
mg
13
%
Potassium
 
679
mg
19
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
2842
IU
57
%
Vitamin C
 
104
mg
126
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pan seared scallops

Posted on by Leigh

Pan seared scallops

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 11 minutes
Servings: 1 person
Calories: 412kcal

Ingredients

  • 400 g sea scallops
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley chopped
  • salt to taste
  • ground pepper to taste
  • Lemon wedges for garnish (optional)

Instructions

  • Pat the sea scallops dry with paper towels to remove excess moisture. This helps them sear properly.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the minced garlic to the hot oil and sauté for about 30 seconds until it becomes fragrant.
  • Carefully add the sea scallops to the skillet. Make sure they are in a single layer with some space in between. If your skillet is not large enough, you may need to cook them in batches.
  • Season the scallops with a pinch of salt and pepper.
  • Sear the scallops without moving them for about 2-3 minutes on each side or until they develop a golden-brown crust and are opaque in the center. Do not overcook them, as scallops can become tough if cooked for too long.
  • While the scallops are cooking, mix the lemon zest, lemon juice, and fresh parsley in a small bowl to create a simple sauce.
  • Once the scallops are cooked, drizzle the lemon sauce over them in the skillet. Toss gently to coat the scallops with the sauce.
  • Once the scallops are cooked, drizzle the lemon sauce over them in the skillet. Toss gently to coat the scallops with the sauce.
  • Serve the Seared Sea Scallops immediately, garnished with lemon wedges if desired.
    This recipe for Pan Seared Sea Scallops is a low-carb and diabetes-friendly option, offering a delightful combination of flavors without heavy sauces or excessive carbohydrates. Be mindful of portion sizes to fit your dietary needs, and consult with a healthcare professional for personalized dietary guidance.
Nutrition Facts
Pan seared scallops
Serving Size
 
1 Serving
Amount per Serving
Calories
412
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
96
mg
32
%
Sodium
 
1571
mg
68
%
Potassium
 
874
mg
25
%
Carbohydrates
 
15
g
5
%
Fiber
 
0.5
g
2
%
Sugar
 
1
g
1
%
Protein
 
49
g
98
%
Vitamin A
 
356
IU
7
%
Vitamin C
 
15
mg
18
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mexican loaded pizza

Posted on by Leigh

Mexican loaded pizza

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2 people
Calories: 1196kcal

Ingredients

Pizza Dough

  • 250 g whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 180 ml warm water
  • 1 tbsp olive oil

Pizza Toppings

  • 250 g lean ground turkey or chicken
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to taste)
  • salt to taste
  • ground pepper to taste
  • 400 g black beans low-sodium
  • 1 cup tomato sauce low-sodium
  • 1 cup shredded reduced-fat cheese (cheddar or mozzarella)
  • 1 small tomato diced
  • 1/2 bell peppers diced (red, green, or yellow)
  • 1/4 black olives sliced
  • 1/4 plain Greek yogurt (low-fat)
  • Fresh cilantro leaves for garnish (optional)

Instructions

  • Preheat your oven to 220°C (425°F).
  • In a mixing bowl, combine the whole wheat flour, baking powder, and salt for the pizza dough. Gradually add the warm water and olive oil while mixing until a dough forms.
  • Knead the dough on a floured surface for a few minutes until it's smooth and elastic. Divide it into two equal portions and roll each portion into a thin round crust.
  • Place the pizza crusts on a baking sheet lined with parchment paper.
  • In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and chopped onion and sauté for 2-3 minutes until they soften.
  • Add the ground turkey or chicken to the skillet and cook until it's browned and cooked through. Break up the meat into small pieces as it cooks.
  • Season the meat with ground cumin, chili powder, salt, and pepper. Adjust the spice level to your preference.
  • Spread a thin layer of low-sodium tomato sauce over each pizza crust.
  • Top the pizza crusts with the cooked and seasoned meat, drained black beans, shredded cheese, diced tomato, diced bell peppers, and sliced black olives.
  • Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly, and the crust is golden brown.
  • Remove the pizzas from the oven and let them cool slightly.
  • Drizzle each pizza with a few dollops of plain Greek yogurt for a creamy topping.
  • Garnish with fresh cilantro leaves if desired.
    This Loaded Mexican Style Pizza is a balanced meal with whole wheat crust, lean protein, and plenty of vegetables. Adjust the portion sizes to fit your dietary needs, and consult with a healthcare professional for personalized dietary guidance.
Nutrition Facts
Mexican loaded pizza
Serving Size
 
1 Serving
Amount per Serving
Calories
1196
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
14
g
Cholesterol
 
129
mg
43
%
Sodium
 
2004
mg
87
%
Potassium
 
2136
mg
61
%
Carbohydrates
 
155
g
52
%
Fiber
 
35
g
146
%
Sugar
 
10
g
11
%
Protein
 
75
g
150
%
Vitamin A
 
2649
IU
53
%
Vitamin C
 
57
mg
69
%
Calcium
 
974
mg
97
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea feta salad

Posted on by Leigh

Chickpea feta salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 782kcal

Ingredients

  • 400 g chickpeas rinsed
  • 100 g feta cheese crumbled
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 100 g cherry tomatoes halved
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove minced
  • 1 tsp dried oreganum
  • salt to taste
  • ground pepper to taste
  • Fresh parsley or basil (optional)

Instructions

  • In a large bowl, combine the rinsed chickpeas, crumbled feta cheese, diced cucumber, diced red bell pepper, chopped red onion, and halved cherry tomatoes.
  • In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to make the dressing.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad until all the ingredients are well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper if needed.
  • Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
  • Before serving, garnish the salad with fresh parsley or basil leaves if desired.
    This Feta Chickpea Salad is a delicious and diabetes-friendly option, as it's rich in fiber from the chickpeas and packed with fresh vegetables. Adjust the portion sizes to fit your dietary needs, and consult with a healthcare professional for personalized dietary guidance.
Nutrition Facts
Chickpea feta salad
Serving Size
 
1 Serving
Amount per Serving
Calories
782
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
24
g
Cholesterol
 
45
mg
15
%
Sodium
 
599
mg
26
%
Potassium
 
1144
mg
33
%
Carbohydrates
 
71
g
24
%
Fiber
 
19
g
79
%
Sugar
 
18
g
20
%
Protein
 
27
g
54
%
Vitamin A
 
2482
IU
50
%
Vitamin C
 
100
mg
121
%
Calcium
 
392
mg
39
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.