NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Turkey

1 cup Romaine Lettuce, shredded

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1/2 red Bell Pepper, chopped

1/4 red Onion, finely chopped

1/4 cup Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley, chopped

Salt and Black Pepper, to taste

PREPARATION

• 1

  In a skillet over medium heat, cook the lean ground turkey until fully browned and cooked through. Season lightly with salt and pepper during cooking.

• 2

  While the turkey cooks, prepare the vegetables by shredding the romaine lettuce, halving the cherry tomatoes, dicing the cucumber, chopping the red bell pepper, and finely chopping the red onion.

• 3

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the tangy herb vinaigrette.

• 4

  Once the turkey is cooked, allow it to cool slightly and then chop it into bite-sized pieces.

• 5

  In a large salad bowl, combine the chopped turkey, prepared vegetables, and chickpeas.

• 6

  Drizzle the herb vinaigrette over the salad and toss gently to ensure everything is evenly coated.

• 7

  Taste and adjust salt and pepper as desired before serving.