Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Chicken and white bean open sandwich
Toast with lemony white beans, chicken and parsley.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished sandwiches
- Time
- About 10 min
- estimated
- Serves
- 2
- see below
- Energy
- 425 kcal
- per serving
- Protein
- 43 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Mash the beans with the yoghurt, oil, lemon juice and parsley, stopping while the mixture is still coarse.
Toast the bread.
Spread the bean mixture thickly over the toast and lay the chicken on top.
Eat straight away, while the toast is still crisp.
The useful detail
Keep the bean spread coarse enough to hold its shape. Blended smooth it turns to hummus and slides off the toast; roughly mashed it stays where you put it.
Make it work for you
One serving is One slice of toast with half the beans and chicken. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked turkey instead of chicken
Leaner and drier; add a little more of the spread.
Per serving: about 15 kcal less, about 1 g less protein, about 1 g less fat.
Butter beans instead of cannellini
Creamier when mashed. The figures use the same record.
Per serving: about the same energy, about the same protein, about the same fat.
Sourdough instead of wholemeal
Chewier, with a crisper crust.
Per serving: about 10 kcal more, about 1 g less protein, about 1 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A cold lunch with protein from both the chicken and the beans, and a spread made with yoghurt and lemon rather than mayonnaise.
| Energy | 425 kcal |
|---|---|
| Protein | 43 g |
| Fat | 8 g |
| of which saturates | 2 g |
| Carbohydrate | 44 g |
| of which sugars | 5 g |
| Fibre | 7 g |
| Sodium | 630 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| white beans | 180 g | FDC 175204Beans, white, mature seeds, canned | 205 kcal | 13.1 g |
| plain yoghurt | 80 g | FDC 170886Yogurt, plain, low fat | 50 kcal | 4.2 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| lemon juice | 10 g | FDC 167747Lemon juice, raw | 2 kcal | 0.0 g |
| parsley | 5 g | FDC 170416Parsley, fresh | 2 kcal | 0.1 g |
| wholemeal bread | 100 g | FDC 172688Bread, whole-wheat, commercially prepared | 252 kcal | 12.4 g |
| cooked chicken | 180 g | FDC 171477Chicken, broilers or fryers, breast, meat only, cooked, roasted | 297 kcal | 55.8 g |
| Whole recipe | Divided by 2 | 849 kcal | 85.7 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- The bean spread keeps, covered, for 2 days, and cooked chicken for 3 to 4 days. Assemble the toast when you eat it.
- Reheating
- Eaten cold on freshly made toast.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Pork tenderloin with apple, sage and polenta
Sliced pork tenderloin with soft apple and sage over polenta.
About 40 min · 410 kcal · 34 g protein per serving