VG Vegetarian

Mediterranean Endive Boats

If you’re looking for an light and fun appetizer, these low carb + gluten free Mediterranean Endive Boats are so delicious and flavorful!

Prep: 10 minsTotal: 10 mins
Servings: 8 1x


  • 1/3 sun-dried tomatoes, chopped
  • 2/3 cup chickpeas, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup feta, crumbled
  • 2 tablespoons balsamic reduction
  • 3 leaves basil, chopped


  1. In medium bowl, mix together the sun-dried tomatoes, chickpeas, and extra virgin olive oil.
  2. Cut the bottom of the endive and pull apart the leaves. Mine made around eight big boaty leaves.
  3. Place your leaves on the serving dish, and fill them with the chickpea mixture.
  4. Crumble the feta on top.
  5. Finally, top with balsamic reduction drizzle and some chopped basil.

Nutrition Info:

  • Calories: 715
  • Sugar: 16g
  • Sodium: 456mg
  • Fat: 30g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Carbohydrates: 85g
  • Fiber: 25g
  • Protein: 32g
  • Cholesterol: 33mg
© The Toasted Pine Nut