Chickpea-Avocado Salad
Tropical Cottage Cheese Bowls
Ingredients
- 2½ Tbsp olive oil
- 4 tsp lemon juice
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups canned chickpeas, drained and rinsed
- 1 avocado, sliced
- 1 red bell pepper, chopped
- ⅓ cup thinly sliced red onion
- ¼ cup crumbled queso fresco (or use goat cheese)
Instructions
- Whisk together oil, lemon juice, cumin, salt, and pepper in a large bowl.
- Add chickpeas, avocado, bell pepper, and onion; toss. Top with cheese.
Side Dish Ingredients
- 1⅓ cups 1% low-fat cottage cheese
- 1 (8-oz) can pineapple tidbits in 100% juice, drained
- ¼ cup macadamia nuts, chopped
- 1 Tbsp unsweetened flaked coconut, toasted
Side Dish Instructions
- Spoon cottage cheese into 4 bowls; top with pineapple, nuts, and coconut.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
298
|
142
|
440
|
| Fat (g) | 20 | 8 | 28 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 8 | 10 | 18 |
| Carb (g) | 25 | 8 | 33 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 370 | 306 | 676 |
Diabetic Lunch Meal Plan
This recipe selected from the eMeals Diabetic Lunch Meal Plan.
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