1 can (16 ounces) garbanzo beans, drained and rinsed
1/3 cup thinly sliced scallion (green onion), white and green
1 canned, roasted red pepper, diced
1/2 cup jicama, peeled and diced, or canned water chestnuts
2 cans (5 ounces each) chunk turkey in water, drained
1 avocado, peeled, pitted and diced
1/4 cup chopped parsley
How to make it
In a large bowl, mix the mayonnaise with hot pepper sauce, chili powder and cumin. Stir in the oil a little at a time until all is incorporated and the dressing is smooth.
Add the garbanzo beans, scallion, roasted pepper and jicama. Break the turkey into small chunks and toss everything together gently until all of the salad ingredients are coated with dressing. Refrigerate for up to one day.
Just before serving, fold in the avocado and parsley
Nutritional Information Per Serving: Calories 320; Total fat 19g; Saturated fat 3g; Cholesterol 50mg; Sodium 530mg; Carbohydrate 20g; Fiber 7g; Protein 19g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 6%DV; Iron 10%DV