Name: Roasted chickpeas and turkey skewers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained, rinsed, and patted dry; 1 1/2 tsp extra virgin olive oil; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 3/4 tsp salt; 6 oz 99% lean ground turkey, cold; 1/4 medium yellow onion, finely grated and squeezed dry; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1 tbsp water; 1/4 lemon, cut into wedges

Nutrition

Per serving

471 calories

Protein: 52g; 43% of calories
Carbs: 37g; 30% of calories
Fat: 15g; 27% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. In a mixing bowl, toss the chickpeas with half the olive oil, half the salt, smoked paprika, and garlic powder. Spread them on one half of a half-sheet pan and roast for 20 minutes.
While the chickpeas roast, mix the ground turkey with the grated onion, water, cumin, black pepper, and the rest of the salt. Chill the mixture in the refrigerator for 10 minutes. Firmly press the meat around 4 skewers to form 1 inch thick logs about 4 inches long. Brush the outside with the remaining oil.
Stir the chickpeas and clear a space on the pan. Add the turkey skewers and roast for 12 to 15 minutes. If the chickpeas are not yet crunchy, remove the turkey and roast the chickpeas for 5 minutes more. Done when opaque in the center, 165°F.
Transfer the skewers and chickpeas to a plate. Squeeze a lemon wedge over everything while hot and serve with the remaining wedges.

Nutrition

Ingredients

Instructions

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