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.