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Moroccan Chickpea and Turkey Salad with Grilled Flatbread
Recipe Yield: 4-6 Servings

Kalamata olives, crisp cucumber, strawberry tomatoes, chickpeas, turkey breast, red onions, parsley, crumbled feta cheese tossed with fresh lemon vinaigrette & served with warm grilled flatbread wedges. Great with chilled Rose' or crisp Pinot Grigio!
8  Oz.  Foster Farms Turkey Breast, diced
14  Each  Small strawberry tomatoes or other sweet tomatoes, diced
15  Oz.  Garbanzo beans, drained and rinsed
1  Clove  Fresh garlic, minced
1  Cup  Kalamata olives, pitted and chopped
1/2  Cup  English cucumber, diced and seeded
1/4  Cup  Red onion, finely chopped
4  Tbsp.  Olive oil
2  Tsp.  Sea salt
1  Tsp.  Black pepper
1  Tbsp.  Fresh lemon juice
3 1/2  Oz.  Feta cheese, crumbled
6   -8 Oz. (8-12 WEDGES)  Flat bread or whole wheat pita bread
  • Combine all ingredients, except the flat bread, and let sit for one hour to over night to allow the flavors to blend.
  • Heat grill to medium heat. Drizzle flat bread or pita with olive oil and grill each side of bread.
  • Cut into desired quantity of wedges (should be enough for two per person being served).
  • Serve along side salad on a chilled triangular platter. Garnish with fresh chopped parsley and fresh cracked pepper.
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