1 can 19 oz (540 ml) chickpeas, rinsed and drained
4 cups (1 litre) arugula
1 Lebanese cucumber, sliced
1 can 170 g oil-packed tuna, drained
Salt and pepper
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.