Start by draining, rinsing and patting the chickpeas dry to maximise crispiness. Throw the chickpeas into a baking tray and sprinkle over the chickpea seasoning; 2 tsp paprika
½ tsp cayenne pepper, ½ tsp garlic granules along with 1 tbsp of olive oil and a pinch of salt.
Shake the tray to evenly coat the chickpeas and pop into the oven for 20 minutes.
Meanwhile, add the seasoning including 2 tsp paprika, 1 tsp chilli powder, sprinkle of garlic granules, ½ tsp oregano and a pinch of salt onto the turkey steaks with a tbsp of olive oil. Use your tongs to ensure they’re covered in the smoky seasoning.
Add the steaks to a preheated frying pan on a medium heat, fry each side for around 4-5 minutes, until the juices run clear and it’s cooked the whole way through.
Set the turkey steaks aside to cool and when the timer is up for the chickpeas, remove them from the oven.
To store this meal prep, have a tupperware for your turkey steaks and one for your chickpeas. On the morning of, assemble your pack lunch with a layer of spinach, a large spoonful of chickpeas, ½ of the turkey steak batch (sliced into strips) and a sprinkle of pomegranate.