Savory Chickpea Waffles with Turkey BLTA Salad Recipe

Savory Chickpea Waffles with Turkey BLTA Salad

Serves 4


  • Turkey BLTA Salad:
  • 2 cups shredded cooked turkey
  • 1/4 cup Mama Lil’s Roasted Peppers, drained
  • 1/4 cup thinly sliced roasted tomatoes from the Metropolitan Market Olive Bar
  • 4 slices Metropolitan Market bacon, cooked and crumbled
  • 1 cup baby arugula, microgreens, or mache
  • 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1 avocado, diced before serving
  • Chickpea Waffle:
  • 3/4 cup (3.25 ounces) chickpea (garbanzo bean) flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup Metropolitan Market milk (substitute non-dairy, if you like)
  • 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1/2 - 1 tsp Urfa Biber, Aleppo pepper, or chili flakes
  • 2 Metropolitan Market organic eggs, separated
  • 1/2 cup shredded provolone or asiago cheese (optional)
  • 2 tsp lemon juice, apple cider vinegar, or white vinegar


  1. In a medium bowl, combine all ingredients for Turkey BLTA Salad, except avo-cado. Cover and chill, if made ahead of serving. Add avocado just before serv-ing.
  2. Make waffle batter: In a large bowl, whisk together chickpea flour, baking pow-der, and salt. Whisk in milk, olive oil, chili flakes, egg yolks, and lemon juice. Stir in cheese, if using. In a separate clean bowl, use an electric mixer to beat egg whites until stiff peaks form. Fold into batter.
  3. To serve, cook waffles in preheated, lightly oiled waffle iron according to manu-facturer’s directions. Add avocado to the turkey mix. Top waffles with Turkey BLTA.
  4. Cook’s Tip:
  5. Put an Egg on It: Poach or fry 4 eggs while waffles bake. Serve on warm waffles with Turkey BLTA.


Amount Per Serving (based on 4 servings, does not include optional cheese)
Calories: 560
Fat: 35 g
Saturated Fat: 6 g
Cholesterol: 170 mg
Sodium: 660 mg
Carbohydrates: 27 g
Fiber: 8 g
Sugar: 4 g
Protein: 35 g
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