Easy Recipe Today
Seared Turkey & Roast Artichoke Salad with Chickpeas
From the cookbook Mediterranean Anti-Inflammatory: Low-Sugar, Low-Carbby Elara Veylin
538calories
43 gprotein
19 gnet carbs
616 mgsodium
15 mintotal
Seared turkey with golden artichokes, chickpeas, cherry tomatoes, arugula and Parmesan, dressed with white wine vinegar from the pan.
Made for meal prep
Make 3 at once: it keeps 2 days in the fridge.
Numbers you can cook to
9.9 g of fiber and 538 calories per serving — the figures printed in the book.
Ready in 15 minutes
9 minutes of prep and 6 minutes of cooking.
The recipe
Seared Turkey & Roast Artichoke Salad with Chickpeas
Prep 9 minCook 6 minTotal 15 minServes 1
Ingredients
Method
- Dry turkey breast; cut into finger-thick strips. Sear in half the oil 4 minutes to 165°F (74°C); lift out.
- Fry artichokes cut side down in remaining oil 5 minutes until cut faces color; fry drained chickpeas 2 minutes, pressing a third flat. Halve cherry tomatoes.
- Whisk vinegar into pan film; dress arugula first. Pile turkey, chickpeas, artichokes and tomatoes over; shave parmesan on and add parsley. Keep two days; dress as you eat, celery alongside.
Chef’s tipDress the arugula first and pile the rest on, so the leaves don't go limp under the turkey.
KeepMake 3 at once · fridge 2 days
Nutrition per serving
The figures printed in the book, worked out from the ingredient list. How we count.
538Calories
43 gProtein
29 gCarbs
19 gNet carbs
10 gFiber
28 gFat
6.1 gSaturated fat
7 gSugars
616 mgSodium
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