In a saucepan, soften the onion, bell pepper, and garlic in the oil. Season with salt and pepper. Add the vinegar and maple syrup and reduce by half. Add the chickpeas and cook gently for about 5 minutes, stirring frequently. Adjust the seasoning.
Divide the arugula and cucumber among four plates. Top with the chickpea mixture and chunks of tuna. Season with pepper.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.