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Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
1tablespoonolive oil
1cupcanned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry
½teaspoonpaprika
¼teaspoongarlic powder
¼teaspoonground cumin
⅛teaspoonground pepper
2 cupsRoasted Butternut Squash & Root Vegetables
1 1/3 cupsLemon-Roasted Mixed Vegetables
½cupcherry tomatoes, halved
¼cupcrumbled reduced-fat feta cheese (1 oz.)
2(6 to 7 inch) whole-wheat pita bread rounds, halved horizontally and lightly toasted (see Tip)
½cuphummus
Lemon wedges
DirectionsHeat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.TipFor a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.NoteSee how to use the leftover roasted vegetables in this1,500-calorie diabetes meal plan.Originally appeared: What to Eat with Diabetes 2019
Directions
Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.TipFor a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.NoteSee how to use the leftover roasted vegetables in this1,500-calorie diabetes meal plan.
Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.
Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.
TipFor a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.
Tip
For a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.
NoteSee how to use the leftover roasted vegetables in this1,500-calorie diabetes meal plan.
Note
See how to use the leftover roasted vegetables in this1,500-calorie diabetes meal plan.
Originally appeared: What to Eat with Diabetes 2019
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Nutrition Facts(per serving)399Calories15gFat53gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
