© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp olive oil
2 tbsp diced shallots
1 garlic clove, peeled and minced
1 tbsp balsamic vinegar
2 c canned chickpeas, rinsed and drained
1 tsp fresh rosemary
1 tsp fresh basil
1/4 c lemon juice, DIVIDED
2 c OVEN ROASTED TURKEY BREAST, cubed
1 c fresh baby spinach, finely minced
Salt and freshly ground black pepper To Taste
2 tart apples (Fuji or Gala) cored and thinly sliced
2 tbsp flaxseed, ground
Heat oil in a small saucepan. Bring shallots, garlic and vinegar to a boil. Add chickpeas, herbs and 1 tablespoon lemon juice. Cook 2-3 minutes on medium heat.
Remove from heat and stir in 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. Sprinkle with flax seed. Spritz with more lemon, if desired, and serve warm.