Turkey and Chickpea Salad
Nutrition per serving
| Calories | 436 kcal |
| Protein | 66.4 g |
| Carbs | 31.9 g |
| Fats | 6.2 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 1.7 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 13.8 g |
| Fiber | 8.2 g |
| Sodium | 542 mg |
Ingredients
| Turkey Breast (Cooked) | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Iceberg Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Sweetcorn | |
| Carrot | |
| Salad dressing, italian dressing, fat-free |
1. Cut the cherry tomatoes in half and slice the red onion.
2. Cut the turkey into slices.
3. Place all of the salad vegetables into a bowl, then add the turkey and chickpeas on top and drizzle over the salad dressing.