Tuna chickpea salad

Tuna chickpea salad

Introduction:

"Yesterday's vegetable salad was very refreshing and praised by the family. Today, I continue to serve salad to consume the rest of the ingredients, and also continue to practice taking pictures. Chickpea has the effects of moistening lung, anti inflammation, nourishing face, strengthening chickpea, strengthening bone, strengthening stomach, detoxifying and so on, especially for diabetes, cardiovascular disease, kidney deficiency, kidney deficiency, blood and calcium

Production steps:

Step 1: soak chickpeas for more than 2 hours and cook.

Step 2: open the tuna can and filter out the soup.

Step 3: cut the purple cabbage and eggs into small pieces.

Step 4: take a bowl, add egg yolk, grind with spoon, add salt, sugar and olive oil, stir well.

Step 5: add 2 tablespoons of salad dressing and mix well.

Step 6: add cooked chickpeas, egg white, cabbage and tuna.

Step 7: stack the washed chrysanthemums at the bottom of the salad bowl.

Step 8: pour the tuna chickpea salad on the chrysanthemum and garnish with the cherry.

Materials required:

Canned tuna: 80g

Cooked egg: 1

Chickpeas: 50g

Cherry fruit: 4

Kuju: moderate amount

Salad dressing: 2 tablespoons

Salt: 2G

Sugar: 2G

Olive oil: 1 teaspoon

Note: chickpeas should be soaked in advance. Salad ingredients can be added according to your preference.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light