YOUR SOLIN GENERATED RECIPE
Turkey Spinach Salad with Chickpeas and Lemon Vinaigrette
A refreshing, protein-conscious salad featuring lean turkey, crisp baby spinach, and a few chickpeas tossed with juicy cherry tomatoes, cool cucumber, and a hint of red onion. Dressed with a zesty lemon vinaigrette, this lunch salad is as visually appealing as it is delicious, perfectly balancing tangy brightness with savory notes.
INGREDIENTS
2 ounces cooked turkey breast
2 tablespoons canned chickpeas (drained)
2 cups baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup diced cucumber
1 tablespoon thinly sliced red onion
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt & pepper, to taste
PREPARATION
Combine the baby spinach, halved cherry tomatoes, diced cucumber, and red onion in a large salad bowl.
Slice the cooked turkey breast into bite-sized pieces and add them to the bowl.
Gently fold in the chickpeas, ensuring even distribution throughout the salad.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended.
Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
Serve immediately and enjoy a fresh, macro-conscious meal.