NUTRITION

SERVINGS

INGREDIENTS

4.2 oz Turkey Breast

1/4 cup Canned Chickpeas

2 cups Mixed Greens

1 tbsp Tahini

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp 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 very dry with a paper towel, then toss them with half of the olive oil and a pinch of cumin or sea salt.

• 3

  Roast the chickpeas for 20-25 minutes until they are golden and crunchy.

• 4

  While chickpeas roast, brush the turkey breast with the remaining olive oil and season with garlic powder and black pepper.

• 5

  Grill the turkey breast over medium-high heat for about 5-6 minutes per side until fully cooked through.

• 6

  In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of warm water until the dressing is smooth and pourable.

• 7

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

• 8

  Slice the grilled turkey into strips and place them on top of the greens.

• 9

  Finish the dish by sprinkling the crunchy chickpeas over the top and drizzling with the lemon tahini dressing.