Hello, I am Leiddy Johana Araque, I am from Medellín, Colombia, and I am a contestant in **Golden Eye Chef 2024**. Today I am going to prepare a chickpea salad. Next, I will show you the ingredients.
As you can see, I have a can of chickpeas, a tomato that I have already prepared, cilantro, and onion, which I will finish chopping. I had already started with this accessible and very quick machine, so we are going to prepare it this way. I will also use two avocados.
I’m going to chop the onion now. Well, I have the onion finely chopped. I’ll set it aside while I prepare the avocado. First, I cut it in half, then I remove the seed. I turn it upside down to peel it. I will peel the avocado and cut it into cubes, as the salad requires. How is the tomato I’m peeling going?
Let’s peel the other half of the avocado. Done! I now have this half avocado. Now I’m going to cut it into small pieces. There it is. So, let’s continue with the quarter of the avocado. Oh, excuse me! From the avocado. It’s perfect for this salad because it’s a little ripe, but not too soft. So, it’s perfect for the salad.
Now, I’m going to open the can of chickpeas. I open it easily and quickly by giving it two taps. Then I open it, remove the water, and pour it into this bowl. I’m going to use this spoon to pour it, like this, in a practical way. I think that’s enough.
I’m going to add the avocado to it so it mixes well. Let’s move it a bit with our hands because it has stuck a little. Okay, that’s perfect now. Here, I’m going to add the tomato, which it also includes. Well, it’s all here now. And we are going to add the onion, which is already finely chopped and red.
I think that’s enough. Perfect. Now I’m going to add the cilantro. This is a lot, so I’m going to add a suitable amount since it requires 50 grams of cilantro. That’s good. It’s done. We’ll place it here and mix all the vegetables with the chickpeas. It smells great!
This is a delicious, basic, and nutritious salad. Now I’m going to add the last ingredient, which is tuna, a source of protein. I’m going to drain its oil to add it to the salad. That’s 150 grams.
This salad looks abundant. I prepared it because it’s our dinner, but I’m only going to show one plating. We’re ready to add it. After this, we are going to prepare a vinaigrette for the salad to give it a good flavor and better texture.
I’m going to prepare the vinaigrette, which includes four tablespoons of olive oil, one tablespoon of mustard, the juice of one large lemon, and one small teaspoon of salt. The salt is to taste, and so is the pepper. Those who don’t like it don’t have to add it. So, let’s add the pepper. Just a little, because it might be too spicy, and that’s not good.
We lower our hands and mix the vinaigrette to ensure a good flavor and texture. I had forgotten to mention that it includes a tablespoon of cilantro. Now, let’s plate the salad. This salad is very tasty and healthy because it contains protein, carbohydrates, vegetables, and healthy fats.
We can enjoy it in summer or any season. I hope you like my proposal. We can serve it with toasted bread, lettuce, or crackers. Today I’ve left it alone because it’s for a light dinner. I hope it looks delicious and appetizing. I chose this dish because it is healthy and contains ingredients we always have in our pantry and fridge.
Well, that’s all. Thank you very much, and I hope you like my proposal and my recipe.
If you need any further adjustments or help, feel free to ask!