Warm Turkey and Chick Pea Salad


  • 2 cups turkey breast, cubed
  • 1 cup baby spinach, packed and finely chopped
  • 2 tbs shallots, diced
  • 2 tbs extra virgin olive oil
  • 1 tbs fresh basil, chopped
  • 1 tsp fresh rosemary, crumbled
  • kosher salt and black pepper to taste
  • 2 fuji or gala apples, thinly sliced
  • 1 tbs balsamic vinegar
  • 2 cups canned chickpeas, rinsed and drained
  • 2 garlic cloves, minced
  • 1/4 cup lemon juice

This is a wonderful salad that contains baby spinach, basil, shallots and olive oil.

  • Heat the olive oil in a small saucepan. Add the vinegar, herbs and shallots and bring to a boil.
  • Add chickpeas and 1 tbs of the lemon juice.
  • Cook for 5 minutes on medium heat,
  • Remove from heat and stir in the remaining lemon juice, turkey and spinach. Season with salt and pepper.
  • Rim individual salad plates with apples and evenly divide the salad into the center of each plate.
  • Spritz with more lemon juice and serve warm.

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