Smoked Turkey & Chickpea Salad Print
6 cans (15 oz each) chickpeas, drained & rinsed
3 cups canned black, pinto or kidney beans, drained & rinsed
3 cups diced bell peppers
1 & 1/2 cups chopped green onion
1 lb (8oz) smoked turkey or ham, juilenned
Curly lettuce leaves as needed

8 oz olive oil
1/2 cup (4oz) seasoned rice vinegar
1/2 cup (4oz) orange juice
1/4 cup (2oz) soy sauce
1 & 1/2 tsp ginger powder
1 tsp white pepper

In a large bowl, blend chickpeas, black beans, bell peppers and green onions.
Stir in turkey.
In blender or food processor, blen oil, rice vinegar, orange juice, soy sauce, ginger powder, and white pepper.
Pour over salad; stir to combine. Serve or cover and refrigerate until serving.
To serve, line salad plate with lettuce leaves.
Portion out 1 cup salad over leaves.

Use 2 cups bottled Vinaigrette, Italian or Ceasar Dressing in place of custom dressing.

Makes 24 (1 cup) servings.
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