Greek Crock Pot Sloppy Joes

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)
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  Yellow Onion(240g)
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  Garlic(180g)
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  1/2 teaspoon kosher salt (plus additional to taste)
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  1/4 teaspoon ground black pepper
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  Bell Pepper
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  Chickpeas, Canned, Drained(411g)
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  Tomato Sauce(425g)
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  Tomato Paste(30g)
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  Honey(15g)
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  Oregano, Dried(8g)
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  Nutmeg, Ground(1g)
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  Bread, Hamburger Bun, Whole Wheat
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  Cheese, Feta, Crumbled(170g)
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  Cucumber

Instructions

1. 1Heat the olive oil in a large nonstick skillet over medium-high heat for 1 minute until shimmering. Add the ground turkey and onion, breaking up the meat with a spoon, and cook for 5–6 minutes until the turkey is no longer pink and the onion is tender.
2. 2Add the fresh garlic, salt, and black pepper to the skillet and cook for 30 seconds over medium-high heat until fragrant.
3. 3Transfer the cooked turkey mixture to a 4- to 6-quart slow cooker. Add the bell pepper, chickpeas, tomato sauce, tomato paste, honey, oregano, and nutmeg; stir to combine.
4. 4Cover the slow cooker and cook on low for 4 hours until the vegetables are soft, the filling is heated through, and flavors are well combined.
5. 5Divide the Greek sloppy joe filling evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
6. 6To serve, spoon the filling onto the bottom of a whole wheat hamburger bun. Top with crumbled feta and sliced cucumber, add the top bun, and serve immediately.