40+ Healthy Sunday Diabetic Chickpea Recipes for a Diet Meal

When it comes to managing diabetes, one of the best ways to ensure a balanced and healthy diet is through careful meal planning.

Chickpeas are an excellent choice for diabetic-friendly recipes, as they are rich in protein, fiber, and essential nutrients while being low in glycemic index.

Whether you’re looking for savory stews, hearty salads, or delicious side dishes, chickpeas can be incorporated into a variety of meals that support stable blood sugar levels.

In this blog article, we’re sharing over 40+ Sunday diabetic chickpea recipes that are perfect for anyone following a diabetes-friendly lifestyle.

These dishes not only taste great but also provide the nutrients your body needs to stay healthy and energized.

From comforting soups to fresh salads, these recipes will help you create a satisfying and delicious Sunday meal without the worry of blood sugar spikes.

40+ Healthy Sunday Diabetic Chickpea Recipes for a Diet Meal

Chickpeas are a versatile and nutritious ingredient that can easily be incorporated into diabetic-friendly meals, especially for Sunday family gatherings.

With over 40 recipes to choose from, you can mix and match dishes that are both heart-healthy and blood-sugar-friendly.

These recipes are designed to satisfy your taste buds while keeping your glucose levels in check.

Whether you’re preparing a hearty stew, a vibrant salad, or a tasty snack, you can trust that these chickpea-based recipes will support your well-being.

Start your Sunday with these delicious, wholesome meals and enjoy a satisfying, diabetic-friendly menu that everyone will love!

Chickpea and Spinach Curry

This hearty Chickpea and Spinach Curry is a diabetic-friendly, low-GI dish perfect for Sundays. Packed with plant-based protein and fiber, it balances blood sugar levels while satisfying your cravings for something warm and comforting. The dish’s rich flavors come from fragrant spices, a touch of coconut milk, and the natural creaminess of chickpeas. It’s an easy one-pot recipe that pairs beautifully with a small serving of quinoa or a leafy salad.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (optional)
• 1 can (14 oz) of chickpeas, drained and rinsed
• 1 cup fresh tomatoes, pureed (or canned, no-salt-added)
• 1/4 cup light coconut milk
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Add cumin seeds and sauté until fragrant.
2. Add onions and cook until translucent, about 5 minutes. Stir in garlic, ginger, turmeric, coriander, and chili powder. Cook for 2 minutes until spices are aromatic.
3. Add pureed tomatoes and simmer for 5 minutes, stirring occasionally.
4. Mix in chickpeas, coconut milk, and a splash of water if needed. Simmer for 10 minutes.
5. Add spinach leaves and cook until wilted, about 2 minutes. Season with salt and pepper.
6. Garnish with fresh cilantro and serve warm.

This Chickpea and Spinach Curry is the perfect blend of taste and health. Its low-GI ingredients make it ideal for managing diabetes while indulging in a flavorful meal. The preparation is straightforward, making it a great addition to your weekly rotation. Enjoy a fulfilling Sunday with this nourishing recipe that supports your health goals without compromising on taste.

Roasted Chickpea and Vegetable Bowl

The Roasted Chickpea and Vegetable Bowl is a vibrant, nutrient-dense dish that makes for a perfect diabetic-friendly Sunday lunch or dinner. Combining roasted chickpeas, colorful vegetables, and a tangy tahini dressing, this recipe is rich in fiber and healthy fats to promote stable blood sugar levels. It’s a customizable meal, allowing you to incorporate your favorite seasonal veggies.

Ingredients:

• 1 can (14 oz) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1/2 red onion, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon water

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with 1 tablespoon olive oil, paprika, garlic powder, and black pepper. Spread on a baking sheet.
3. On another sheet, toss broccoli, tomatoes, zucchini, and red onion with the remaining olive oil.
4. Roast both sheets for 20-25 minutes, flipping halfway through, until chickpeas are crispy and vegetables are tender.
5. In a small bowl, whisk tahini, lemon juice, Dijon mustard, and water to create the dressing. Adjust consistency with additional water if needed.
6. Assemble bowls with roasted chickpeas and vegetables, and drizzle with tahini dressing.

With its vibrant flavors and balanced macronutrients, the Roasted Chickpea and Vegetable Bowl is a meal that’s as delightful to eat as it is to look at. It offers an easy way to incorporate more plant-based ingredients into your diet, making it a go-to for healthy Sundays. Perfect for meal prepping or sharing with loved ones, this dish truly embodies wholesome eating.

Chickpea Pancakes with Avocado Salsa

The Chickpea Pancakes with Avocado Salsa are a savory and satisfying diabetic-friendly option for Sunday brunch. Made with chickpea flour, these protein-packed pancakes are naturally gluten-free and low-GI, making them excellent for blood sugar management. The refreshing avocado salsa adds a creamy, zesty touch to balance the hearty base.

Ingredients:
For the pancakes:

• 1 cup chickpea flour (besan)
• 3/4 cup water
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup chopped cilantro
• 1 teaspoon olive oil (for cooking)

For the salsa:

• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1 tablespoon lime juice
• 1 tablespoon finely chopped red onion
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, whisk chickpea flour, water, turmeric, black pepper, and salt until smooth. Stir in chopped cilantro. Let the batter rest for 10 minutes.
2. For the salsa, gently mix avocado, cherry tomatoes, lime juice, red onion, cumin, salt, and pepper in a bowl. Set aside.
3. Heat a non-stick skillet over medium heat. Brush with olive oil. Pour 1/4 cup batter into the skillet and spread into a thin pancake. Cook for 2 minutes on each side until golden brown. Repeat with remaining batter.
4. Serve pancakes topped with avocado salsa.

The Chickpea Pancakes with Avocado Salsa offer a unique twist on traditional brunch dishes, making them ideal for a healthy, flavorful Sunday. They’re quick to prepare, nutritionally balanced, and versatile enough for various toppings. Relish this guilt-free indulgence that pairs deliciously with a fresh side salad or a cup of herbal tea.

Chickpea Salad with Lemon Tahini Dressing

This Chickpea Salad with Lemon Tahini Dressing is a light yet filling meal that’s perfect for a diabetic-friendly Sunday lunch. Combining crunchy veggies with protein-packed chickpeas, this salad is a delicious source of fiber and healthy fats. The zesty lemon tahini dressing ties everything together, offering a creamy texture while remaining low on the glycemic index. Simple to prepare and incredibly nutritious, this dish is a great way to fuel your day.

Ingredients:

• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey (optional)
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, red onion, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (if using), garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Chill for 10 minutes before serving to allow the flavors to meld.

The Chickpea Salad with Lemon Tahini Dressing is a refreshing, easy-to-make meal that’s full of nutrients and flavor. The combination of vegetables and chickpeas makes it both filling and supportive of healthy blood sugar levels. This salad is an ideal choice for meal prep, as it can be stored in the fridge for a couple of days, making it a perfect addition to your Sunday routine.

Chickpea Stir-Fry with Tofu and Vegetables

For a filling, diabetic-friendly meal packed with protein and fiber, try this Chickpea Stir-Fry with Tofu and Vegetables. It’s a colorful, quick-cooking dish that combines the richness of tofu with the hearty texture of chickpeas, while a variety of vegetables add essential vitamins and minerals. This stir-fry is an excellent low-GI choice, keeping blood sugar levels stable and your taste buds happy. It’s also a great way to incorporate plant-based protein into your Sunday meals.

Ingredients:

• 1 can (14 oz) chickpeas, drained and rinsed
• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/2 onion, sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger, grated
• 1 clove garlic, minced
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook until golden and crispy, about 5-7 minutes. Remove and set aside.
2. In the same pan, add a little more oil if needed and sauté onion, garlic, and ginger for 2 minutes.
3. Add the broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Stir in chickpeas, soy sauce, rice vinegar, and sesame oil. Cook for an additional 3-4 minutes, allowing the flavors to blend.
5. Add the tofu back into the pan and toss everything together. Garnish with sesame seeds and serve.

The Chickpea Stir-Fry with Tofu and Vegetables is a delightful, protein-rich dish that’s perfect for a Sunday dinner. The combination of tofu and chickpeas offers a great balance of plant-based protein and fiber, while the vegetables provide essential nutrients. It’s a quick, satisfying meal that will leave you feeling full and energized, making it an excellent choice for those managing their blood sugar levels.

Chickpea and Quinoa Stuffed Peppers

These Chickpea and Quinoa Stuffed Peppers are a perfect Sunday dinner that combines nutrient-dense ingredients for a delicious, diabetic-friendly meal. The quinoa offers a complete protein, while chickpeas add fiber and heart-healthy nutrients. The stuffed peppers are bursting with Mediterranean flavors from olives, tomatoes, and herbs, making this dish both wholesome and satisfying. It’s a filling yet light recipe that’s great for anyone looking to maintain steady blood sugar levels.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (14 oz) chickpeas, drained and mashed
• 1/2 cup cherry tomatoes, diced
• 1/4 cup black olives, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine quinoa, mashed chickpeas, tomatoes, olives, olive oil, oregano, cumin, salt, and pepper. Mix until well combined.
3. Stuff the bell peppers with the quinoa-chickpea mixture and place them in a baking dish.
4. Cover with aluminum foil and bake for 30-35 minutes until peppers are tender.
5. Garnish with fresh parsley and serve hot.

These Chickpea and Quinoa Stuffed Peppers are a perfect combination of taste, texture, and nutrition. The quinoa adds a pleasant chewiness, while the chickpeas provide a creamy base. This meal is low in glycemic index, making it a great choice for managing diabetes while still enjoying a flavorful Sunday dinner. It’s a well-rounded, satisfying dish that’s sure to become a staple in your healthy eating routine.

Chickpea and Avocado Wraps

These Chickpea and Avocado Wraps are a delightful, diabetic-friendly option for a Sunday lunch or dinner. The combination of creamy avocado, protein-packed chickpeas, and fresh vegetables in a whole grain wrap provides a satisfying meal that’s full of healthy fats, fiber, and essential nutrients. This easy-to-make wrap is perfect for those looking to maintain steady blood sugar levels while enjoying a delicious and fulfilling meal.

Ingredients:

• 1 can (14 oz) chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 1/4 cup Greek yogurt (plain, unsweetened)
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 whole grain wraps or tortillas
• 1 cup mixed greens (lettuce, spinach, etc.)
• 1/2 cucumber, sliced
• 1/4 cup shredded carrots
• 1/2 red onion, thinly sliced

Instructions:

1. In a medium bowl, mash the chickpeas and avocado together until creamy.
2. Add Greek yogurt, lemon juice, cumin, paprika, salt, and pepper. Stir until well combined.
3. Lay the whole grain wraps on a flat surface and evenly distribute the chickpea-avocado mixture in the center of each wrap.
4. Top with mixed greens, cucumber, shredded carrots, and red onion.
5. Roll up each wrap tightly and slice in half. Serve immediately.

The Chickpea and Avocado Wraps are a nutritious, quick-to-make meal that’s packed with protein, healthy fats, and fiber to help keep blood sugar levels in check. The creamy avocado and hearty chickpeas create a delicious filling, while the fresh vegetables add a satisfying crunch. These wraps are a perfect option for anyone seeking a light yet filling meal on a Sunday. Plus, they’re portable and can be made ahead for a busy week.

Chickpea and Cauliflower Stew

This Chickpea and Cauliflower Stew is a comforting and wholesome dish that’s ideal for a diabetic-friendly Sunday dinner. Packed with fiber from the chickpeas and cauliflower, this stew provides a hearty meal while helping to stabilize blood sugar levels. The warm spices and hearty vegetables make it a satisfying and flavorful option, while the low-calorie content makes it a great choice for anyone looking for a healthy meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 small cauliflower, cut into florets
• 2 cups vegetable broth (low-sodium)
• 1 can (14 oz) diced tomatoes (no added salt)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Stir in cumin, turmeric, paprika, and cinnamon, cooking for another minute until fragrant.
3. Add chickpeas, cauliflower florets, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until cauliflower is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

The Chickpea and Cauliflower Stew is a warm and comforting dish that’s perfect for a cold Sunday evening. The combination of chickpeas and cauliflower provides a hearty texture while the spices add rich flavor. This stew is low in calories and high in fiber, making it an excellent option for blood sugar management. It’s also easy to make and can be enjoyed as a stand-alone meal or paired with a side of whole grain bread.

Chickpea and Sweet Potato Buddha Bowl

This Chickpea and Sweet Potato Buddha Bowl is a nutritious and colorful meal packed with fiber, vitamins, and minerals. The combination of roasted chickpeas, sweet potatoes, and fresh veggies makes for a filling and diabetic-friendly meal that supports stable blood sugar levels. Drizzled with a creamy tahini dressing, this bowl is not only healthy but incredibly satisfying, perfect for a balanced Sunday meal.

Ingredients:

• 1 can (14 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cup spinach or mixed greens
• 1/4 cup red cabbage, shredded
• 1/4 cup carrots, shredded
• 1 tablespoon sesame seeds

For the dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 2 tablespoons water (adjust for desired consistency)
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
3. For the chickpeas, toss them with 1 tablespoon olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 15-20 minutes, shaking halfway through, until crispy.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth.
5. Assemble the bowls by adding a base of quinoa, then topping with roasted sweet potatoes, chickpeas, spinach, cabbage, and carrots. Drizzle with tahini dressing and sprinkle with sesame seeds.

The Chickpea and Sweet Potato Buddha Bowl is a flavorful, nutrient-packed meal that combines fiber, healthy fats, and plant-based protein for a balanced, diabetic-friendly dish. The roasted sweet potatoes and chickpeas are complemented by the freshness of veggies and a creamy tahini dressing, making this bowl both hearty and satisfying. It’s perfect for a Sunday meal that can be enjoyed alone or as a family feast. Plus, it’s easily customizable, allowing you to add your favorite vegetables or grains.

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a rich, flavorful dish that brings together protein-packed chickpeas and nutrient-dense spinach in a warm, aromatic sauce. Perfect for a diabetic-friendly Sunday dinner, this curry uses simple ingredients and spices to create a comforting meal. The combination of fiber and plant-based protein makes it a great choice for controlling blood sugar levels while enjoying a satisfying and hearty meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 can (14 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach (or 1 can of spinach, drained)
• 1 can (14 oz) diced tomatoes (no added salt)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon garam masala
• Salt and pepper to taste
• 1/2 cup coconut milk (unsweetened)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add chopped onion, garlic, and ginger, sautéing for about 5 minutes, until softened.
2. Add cumin, coriander, turmeric, cinnamon, and garam masala, stirring for 1-2 minutes until fragrant.
3. Stir in the chickpeas, diced tomatoes, and spinach. Cook for 5 minutes, allowing the spinach to wilt and the flavors to meld.
4. Pour in the coconut milk and simmer for an additional 10-15 minutes, letting the curry thicken and the flavors blend.
5. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

The Chickpea and Spinach Curry is a rich, satisfying meal that combines the warmth of Indian spices with the goodness of chickpeas and spinach. The dish is high in fiber, helping to stabilize blood sugar levels, while the coconut milk adds creaminess without spiking your glycemic index. It’s a great option for a hearty Sunday dinner that’s both healthy and full of flavor. Plus, it pairs wonderfully with brown rice or whole grain naan for a complete meal.

Chickpea and Zucchini Frittata

This Chickpea and Zucchini Frittata is a simple yet delicious diabetic-friendly dish that’s perfect for a Sunday brunch or light dinner. The combination of chickpeas, zucchini, and eggs creates a high-protein meal that’s both filling and low in carbohydrates. This frittata is packed with healthy fats from olive oil and a variety of vegetables, making it a wholesome option for anyone looking to control their blood sugar levels while enjoying a satisfying dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small zucchini, sliced
• 1/2 onion, chopped
• 1 can (14 oz) chickpeas, drained and mashed
• 6 large eggs, beaten
• 1/4 cup low-fat feta cheese, crumbled
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add zucchini and onion, sautéing for 5-7 minutes, until softened.
3. Stir in the mashed chickpeas and cook for another 2 minutes.
4. In a separate bowl, whisk the eggs with feta cheese, oregano, salt, and pepper.
5. Pour the egg mixture over the zucchini and chickpeas in the skillet.
6. Cook on the stovetop for 2-3 minutes until the edges start to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden.
8. Garnish with fresh parsley before serving.

The Chickpea and Zucchini Frittata is a versatile, delicious meal that’s perfect for breakfast, brunch, or dinner. The chickpeas provide a good source of protein and fiber, while the zucchini adds a refreshing touch. The eggs tie everything together, offering a satisfying texture and helping to keep blood sugar levels stable. This frittata is easy to prepare, making it a great choice for a quick Sunday meal that’s both nourishing and delicious.

Chickpea and Eggplant Stew

This Chickpea and Eggplant Stew is a rich, savory dish packed with fiber, protein, and healthy fats. The eggplant provides a hearty base, while chickpeas add protein and texture. Infused with Mediterranean flavors and warm spices, this stew is an excellent choice for anyone looking to manage their blood sugar while enjoying a comforting meal. It’s perfect for a cozy Sunday dinner and pairs wonderfully with a side of whole grains or a fresh salad.

Ingredients:

• 1 tablespoon olive oil
• 1 medium eggplant, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes (no added salt)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 2 cups vegetable broth (low-sodium)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add eggplant, onion, and garlic, cooking until softened and golden, about 7-10 minutes.
2. Stir in cumin, paprika, cinnamon, and turmeric, cooking for an additional minute until fragrant.
3. Add chickpeas, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes, or until the eggplant is tender and the stew thickens.
5. Taste and adjust seasoning with salt and pepper if needed.
6. Serve hot, garnished with fresh basil.

The Chickpea and Eggplant Stew is a hearty, nutritious meal that’s perfect for a filling Sunday dinner. The eggplant adds a rich, tender texture, while the chickpeas provide protein and fiber. This dish is low in carbohydrates and high in flavor, making it a great option for blood sugar management. It’s an easy, one-pot recipe that’s packed with Mediterranean-inspired spices, offering a healthy and satisfying meal for anyone following a diabetic-friendly diet.

Chickpea and Avocado Salad

The Chickpea and Avocado Salad is a vibrant and refreshing dish that combines the creamy texture of avocado with the hearty crunch of chickpeas. It’s a perfect light yet filling meal for a diabetic-friendly Sunday lunch or dinner. Packed with healthy fats, fiber, and plant-based protein, this salad is great for stabilizing blood sugar levels while providing essential nutrients. The added veggies and zesty dressing make it a delicious and well-balanced option for anyone looking to keep their meals wholesome and satisfying.

Ingredients:

• 1 can (14 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, avocado, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Taste and adjust seasoning if necessary.
5. Serve immediately or refrigerate for 10-15 minutes to chill before serving.

This Chickpea and Avocado Salad is a light yet fulfilling dish, offering a great balance of protein, healthy fats, and fiber. The creamy avocado enhances the texture of the chickpeas while the lime dressing adds a zesty kick. It’s a quick, easy, and diabetic-friendly option that’s perfect for a Sunday gathering or as a nutritious meal on its own. Plus, it’s packed with antioxidants and essential nutrients, making it a wholesome choice for anyone managing their blood sugar levels.

Chickpea Stuffed Peppers

Chickpea Stuffed Peppers is a wholesome, flavorful dish that combines protein-rich chickpeas with a variety of fresh vegetables and spices, all stuffed into a colorful bell pepper. This recipe is not only diabetic-friendly but also a great way to incorporate more plant-based protein into your diet. The vibrant peppers add a burst of color and nutrition, while the chickpeas provide a satisfying and hearty filling. It’s a perfect dish for a Sunday dinner when you want something healthy, filling, and full of flavor.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) chickpeas, drained and mashed
• 1/2 cup cooked quinoa
• 1/2 cup diced tomatoes (no added salt)
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Add the mashed chickpeas, cooked quinoa, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine and cook for an additional 5 minutes.
4. Stuff each bell pepper with the chickpea mixture and place them in a baking dish.
5. (Optional) Top each stuffed pepper with a sprinkle of shredded cheese.
6. Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
7. Serve hot, and garnish with fresh herbs if desired.

The Chickpea Stuffed Peppers are a delightful combination of textures and flavors, with the hearty chickpea filling offering protein and fiber, while the peppers provide a delicious vessel for all the goodness. This dish is not only low in carbohydrates but also rich in nutrients, making it a great choice for anyone following a diabetic-friendly diet. It’s a versatile meal that can be easily adapted to suit your taste, and it’s perfect for a satisfying Sunday dinner.

Chickpea and Sweet Potato Stew

This Chickpea and Sweet Potato Stew is a nourishing and hearty meal that’s perfect for a Sunday dinner. Combining the natural sweetness of sweet potatoes with the earthiness of chickpeas, this stew is rich in fiber, vitamins, and minerals. The warm spices, such as cinnamon and cumin, add depth of flavor, while the chickpeas provide protein and satiety. This stew is ideal for managing blood sugar, as it’s high in fiber and packed with healthy ingredients that will leave you feeling full and satisfied without spiking blood sugar levels.

Ingredients:

• 1 tablespoon olive oil
• 1 large sweet potato, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes (no added salt)
• 2 cups vegetable broth (low-sodium)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced sweet potato, onion, and garlic, and sauté for 5-7 minutes until the onion is softened.
2. Stir in the cumin, cinnamon, turmeric, salt, and pepper, and cook for an additional 2 minutes.
3. Add chickpeas, diced tomatoes, and vegetable broth, and bring the mixture to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender and the stew has thickened.
5. Taste and adjust seasoning if needed.
6. Serve the stew hot, garnished with fresh parsley.

The Chickpea and Sweet Potato Stew is a flavorful and comforting meal that’s perfect for cooler weather. The combination of chickpeas and sweet potatoes makes this stew not only tasty but also incredibly nutritious. The fiber content helps regulate blood sugar, while the spices offer warmth and depth. This stew is a filling and satisfying choice for a diabetic-friendly Sunday dinner, providing a hearty yet healthy option for those looking to maintain balanced blood sugar levels while enjoying a flavorful meal.

Note: More recipes are coming soon!