Chick Pea & Turkey Salad
Serving Size, Ingredients and Equipment:
For each portion:
- 1 can chick peas (or 2 cups dried chick peas, rehydrated)
- 5 grape tomatoes or cherry tomatoes
- one bunch of basil leaves, ripped
- 1/2 turkey breast
- salt
- pepper
- olive oil
Options: dried thyme, a few tablespoons of green pesto
- 1 can chick peas (or 2 cups dried chick peas, rehydrated)
- 5 grape tomatoes or cherry tomatoes
- one bunch of basil leaves, ripped
- 1/2 turkey breast
- salt
- pepper
- olive oil
Options: dried thyme, a few tablespoons of green pesto
Cooking Instructions and Methods:
If not already half-frozen / half-thawed, place the turkey breast in the freezer for 30 minutes to make cutting easier.
Drain the chick peas and place them unwashed in a large salad bowl.
Cube the tomatoes into chick-pea-size pieces and place them in the bowl on top of the chick peas.
Add the ripped basil, a few pinches of salt and pepper.
Remove the turkey from the freezer and cube into chick-pea-size pieces (or somewhat larger).
Heat a pan to medium heat, then add the half-frozen turkey and pan-fry, stirring, until crispy on the outside. Poke with a fork to make sure that the meat is also cooked enough on the inside, or cut open a piece to check.
Add the turkey as the last layer of the salad along with any liquid remaining in the pan.
Right before serving, mix the hot and cold layers together and adjust the salt level to taste.
Option: add some dried thyme on top of the turkey before mixing for a more earthy herb taste. You might also prefer to add some green pesto to this salad for some more moisture and to bring all of the flavour together.
Drain the chick peas and place them unwashed in a large salad bowl.
Cube the tomatoes into chick-pea-size pieces and place them in the bowl on top of the chick peas.
Add the ripped basil, a few pinches of salt and pepper.
Remove the turkey from the freezer and cube into chick-pea-size pieces (or somewhat larger).
Heat a pan to medium heat, then add the half-frozen turkey and pan-fry, stirring, until crispy on the outside. Poke with a fork to make sure that the meat is also cooked enough on the inside, or cut open a piece to check.
Add the turkey as the last layer of the salad along with any liquid remaining in the pan.
Right before serving, mix the hot and cold layers together and adjust the salt level to taste.
Option: add some dried thyme on top of the turkey before mixing for a more earthy herb taste. You might also prefer to add some green pesto to this salad for some more moisture and to bring all of the flavour together.
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