Summer Salad with Turkey, Greens, and Chickpeas

Dsc_0025_food_52

Course Main Dishes

Ingredients in this Recipe

1 2/3 tablespoon vinegar 6% acidity (25ml)
1 carrot (90g), peeled & grated
1/2 cup cherry tomatoes (130g), washed & coarsely chopped
1/2 cup chickpeas (100g)
1/2 teaspoon kosher sytle flake salt (1.7g)
1/3 pound roast turkey (150g), cut into pieces
2 scallions (50g), washed, trimmed, chopped
3/4 cups red cabbage 50g), washed & coarsely chopped
5 tablespoons extra virgin olive oil (75ml)
fresh parsely, dried herbs, basil, oregano

Recipe Preparation

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