Grilled Turkey Breast Salad with Crunchy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast Salad with Crunchy Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Chickpeas

Grilled turkey breast and spiced chickpeas tossed with mixed greens and crisp cucumbers, finished with a drizzle of lemon-olive oil and a toasted crunch.

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NUTRITION

393kcal
Protein
40.7g
Fat
16.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1/4 cup Canned Chickpeas

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1/4 Avocado

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Pat the chickpeas dry with a paper towel, toss them with half a teaspoon of olive oil and the cumin, then roast for 15-20 minutes until they are golden and crunchy.

  • 3

    While the chickpeas roast, season the turkey breast with a pinch of salt and pepper, then grill over medium-high heat for 5-6 minutes per side until cooked through.

  • 4

    Let the turkey rest for a few minutes before slicing into thin strips.

  • 5

    In a large bowl, combine the mixed greens, sliced cucumber, and cherry tomatoes.

  • 6

    Whisk together the remaining olive oil and lemon juice in a small jar or bowl to create the dressing.

  • 7

    Toss the salad with the dressing, then top with the sliced turkey, diced avocado, and the warm, crunchy chickpeas.

Grilled Turkey Breast Salad with Crunchy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast Salad with Crunchy Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Chickpeas

Grilled turkey breast and spiced chickpeas tossed with mixed greens and crisp cucumbers, finished with a drizzle of lemon-olive oil and a toasted crunch.

NUTRITION

393kcal
Protein
40.7g
Fat
16.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1/4 cup Canned Chickpeas

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1/4 Avocado

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Ground Cumin

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Pat the chickpeas dry with a paper towel, toss them with half a teaspoon of olive oil and the cumin, then roast for 15-20 minutes until they are golden and crunchy.

  • 3

    While the chickpeas roast, season the turkey breast with a pinch of salt and pepper, then grill over medium-high heat for 5-6 minutes per side until cooked through.

  • 4

    Let the turkey rest for a few minutes before slicing into thin strips.

  • 5

    In a large bowl, combine the mixed greens, sliced cucumber, and cherry tomatoes.

  • 6

    Whisk together the remaining olive oil and lemon juice in a small jar or bowl to create the dressing.

  • 7

    Toss the salad with the dressing, then top with the sliced turkey, diced avocado, and the warm, crunchy chickpeas.