Turkish · Lunch
White Bean Salad (GLP-1)
A protein-forward Turkish white bean salad built on cannellini beans, seared chicken breast, tomato, red onion, parsley and a lemon-olive oil dressing sharpened with sumac. Cooked gently, cooled, then tossed cold, it is a light, easy-to-digest plate with clean acidity and no refined carbs.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
404Calories
43.4gProtein
13.4gFat
30.1gCarbs
4.3gSugar
10.1gFiber
210mgSodium
124mgChol
2.6gSat Fat
1180mgPotassium
140mgCalcium
4.6mgIron
0.4mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Pat chicken breast dry and season with salt and pepper. Dice the tomato, slice the red onion, chop the parsley and mince the garlic clove.
2
Sear
Heat a nonstick skillet over medium-high heat with a few drops of olive oil. Sear the chicken 4-5 minutes per side until firm and juices run clear.
3
Rest
Transfer the chicken to a plate and let rest 10 minutes, then slice into bite-sized strips.
4
Build
Combine the cooked cannellini beans, diced tomato, sliced red onion, and chopped parsley in a bowl. Whisk the remaining olive oil, lemon juice, minced garlic and sumac together until emulsified, then pour over the beans and toss gently to coat.
5
Plate
Mound the bean salad on a plate, top with sliced chicken breast and dust lightly with sumac.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g cannellini beans, cooked
- 280g280g chicken breast, boneless and skinless
- 22 small tomato (180g)
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp fresh parsley
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp extra-virgin olive oil
- 2 tbsp2 tbsp lemon juice
- 22 small garlic clove
- salt and black pepper to taste
