Blog Meal Plan Crispbread with hummus and vegetable salad Crispbread with hummus and vegetable salad

Crispbread with hummus and vegetable salad

Name: Crispbread with hummus and vegetable salad
Prep time: 10 min
Cook time: 10 min
Yield: 1 serving
Ingredients: Olive oil - 5 ml (1 tsp); Lemon juice - 5 ml (1 tsp); Salt and pepper - 0.3 g (1 pinch); Cucumber - 50 g; Tomato - 50 g; Hummus - 50 g; Black olive - 30 g; Flax seeds - 15 g; Whole grain crispbread - 10 g

10 min Diabetes type 2 Snack Dairy freeLactose free

324

Calories

Protein

20g

Fat

29g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Olive oil - 5 ml (1 tsp)
Lemon juice - 5 ml (1 tsp)
Salt and pepper - 0.3 g (1 pinch)
Cucumber - 50 g
Tomato - 50 g
Hummus - 50 g
Black olive - 30 g
Flax seeds - 15 g
Whole grain crispbread - 10 g

How to make:

Spread the hummus on the crispbread
For the salad, cut the vegetables into cubes. Cut the olives in half
Mix the vegetables and olives, add the ground flax seeds
Drizzle the salad with lemon juice and olive oil. Season with salt and pepper to taste