Chickpea and Tuna Meal Salad | RICARDO

Ingredients

• 1 onion, thinly sliced
• 1 red bell pepper, seeded and diced
• 2 cloves garlic, finely chopped
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) red wine vinegar
• 2 teaspoons (10 ml) maple syrup
• 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