Showing Results for: “garbanzo beans”

This salad is a fresh, low-fat, Mediterranean-style, vegetarian, and vegan recipe that can be a make-ahead meal. Packed with plant-based protein, fiber, and veggies, and layered with a zesty lime-cilantro vinaigrette, it’s perfect for grab-and-go lunches that help with managing blood glucose (blood sugar). With no added sugars and high fiber carbs that will digest more slowly, it’s a smart, satisfying option for people with diabetes.

This recipe, which can also be called Mexican Pizza, was inspired by an idea from author Aviva Goldfarb's friend, Jill Rabach. It marries two recipes that are kid-favorites: tacos and pizza. Aviva's family liked them so much that she had to make another batch immediately, so she just doubled the recipe!

This salad is perfect for a spring picnic or quick lunch dish and is jam-packed with fiber.

The traditional version of this taco dip is much higher in fat and uses sour cream and cream cheese. We use a healthier fat (avocado) and reduced-fat cheese to save you lots of calories without giving up any taste. This dip is great for tailgating and football season!

This simple salad can be on the table in 15 minutes. No queso fresco? You can use feta cheese instead.

This salad takes just 5 minutes to prepare and is packed with nutrients. It makes a colorful side dish or you can serve it as a light entrée for lunch or dinner.

This Tuna Salad with Chickpeas is full of flavor and crunch. It is made lighter by mixing fat-free plain yogurt and light mayonnaise - you’ll be surprised that you can’t taste the difference.

Bulgur is the grain used in traditional tabbouleh, but the bulk of this tasty tabbouleh is made up of vegetables, herbs and protein-packed chickpeas.

This tasty vegetarian entrée gets its unique flavor from the combination of garlic, onions and spices. These help you maximize flavor without adding as much salt.

From Designed for One!, by Nancy S. Hughes. Available for order here. This recipe featured in: