Grilled Turkey and Spinach Salad with Crispy Chickpeas and Lemon-Tahini Dressing

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

Grilled Turkey and Spinach Salad with Crispy Chickpeas and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Crispy Chickpeas and Lemon-Tahini Dressing

Tender grilled turkey breast served over a bed of fresh spinach with oven-roasted chickpeas and a creamy lemon-tahini dressing, finished with a touch of toasted sesame.

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NUTRITION

514kcal
Protein
45.4g
Fat
20.7g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

125g Turkey Breast

100g Canned Chickpeas (drained and rinsed)

3 cups Baby Spinach

1.5 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Lemon Juice

Pinch of Garlic Powder and Sea Salt

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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 completely dry with a paper towel, toss them with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until crunchy.

  • 3

    Season the turkey breast with garlic powder and sea salt, then grill over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the turkey and chickpeas cook, whisk together the tahini, lemon juice, honey, and the remaining olive oil in a small bowl, adding a teaspoon of warm water if needed to reach a drizzling consistency.

  • 5

    Slice the grilled turkey into thin strips.

  • 6

    Place the baby spinach in a large bowl and top with the sliced turkey and crispy chickpeas.

  • 7

    Drizzle the lemon-tahini dressing over the top and serve immediately.

Grilled Turkey and Spinach Salad with Crispy Chickpeas and Lemon-Tahini Dressing

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

Grilled Turkey and Spinach Salad with Crispy Chickpeas and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Crispy Chickpeas and Lemon-Tahini Dressing

Tender grilled turkey breast served over a bed of fresh spinach with oven-roasted chickpeas and a creamy lemon-tahini dressing, finished with a touch of toasted sesame.

NUTRITION

514kcal
Protein
45.4g
Fat
20.7g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

125g Turkey Breast

100g Canned Chickpeas (drained and rinsed)

3 cups Baby Spinach

1.5 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Lemon Juice

Pinch of Garlic Powder and Sea Salt

PREPARATION

  • 1

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

  • 2

    Pat the chickpeas completely dry with a paper towel, toss them with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until crunchy.

  • 3

    Season the turkey breast with garlic powder and sea salt, then grill over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the turkey and chickpeas cook, whisk together the tahini, lemon juice, honey, and the remaining olive oil in a small bowl, adding a teaspoon of warm water if needed to reach a drizzling consistency.

  • 5

    Slice the grilled turkey into thin strips.

  • 6

    Place the baby spinach in a large bowl and top with the sliced turkey and crispy chickpeas.

  • 7

    Drizzle the lemon-tahini dressing over the top and serve immediately.