NUTRITION

SERVINGS

INGREDIENTS

3 ounces Turkey Breast

1/4 cup Canned Chickpeas

2 tablespoons Tahini

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rinse and pat the chickpeas completely dry with a paper towel to ensure they get crispy.

• 3

  Toss the chickpeas with half of the olive oil, a pinch of cumin, and smoked paprika, then roast for 20 minutes until crunchy.

• 4

  Season the turkey breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until cooked through.

• 5

  Whisk together the tahini, lemon juice, remaining olive oil, and a splash of warm water in a small bowl until the dressing is smooth and creamy.

• 6

  Assemble the salad by placing the mixed greens in a large bowl and topping with sliced cucumber and halved cherry tomatoes.

• 7

  Slice the grilled turkey into strips and arrange them over the vegetables.

• 8

  Sprinkle the warm, crunchy chickpeas over the top and drizzle the lemon-tahini dressing over the entire dish before serving.