Name: Turkey Breast Salad with Crunchy Chickpeas and Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 ounces Roasted Turkey Breast; 1/2 cup Canned Chickpeas; 2 cups Mixed Greens; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; Pinch of Smoked Paprika and Cumin

Turkey Breast Salad with Crunchy Chickpeas and Mixed Greens

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

YOUR SOLIN GENERATED RECIPE

Turkey Breast Salad with Crunchy Chickpeas and Mixed Greens

Sliced roasted turkey breast served over mixed greens with oven-toasted chickpeas and a lemon-dijon vinaigrette for a satisfyingly salty crunch.

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NUTRITION

Protein

61.2g

Fat

12.1g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Roasted Turkey Breast

1/2 cup Canned Chickpeas

2 cups Mixed Greens

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Pinch of Smoked Paprika and Cumin

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crispy.
3
Toss the chickpeas with half of the olive oil, smoked paprika, and cumin, then spread them in a single layer on the baking sheet.
4
Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway through, until they are golden and firm.
5
While the chickpeas roast, whisk together the remaining olive oil, lemon juice, and dijon mustard in a small bowl to create the dressing.
6
Slice the roasted turkey breast into thin, bite-sized strips.
7
Place the mixed greens in a large bowl and toss gently with the prepared lemon-dijon dressing.
8
Top the dressed greens with the sliced turkey and the warm, crunchy chickpeas just before serving.