Spanish recipe to warm salad for 3-4 persons.

Let the chickpea soak overnight. Cook next day until it softens, then drain and pour into a bowl.

Open a can with tuna, pour the oil aside and mix with a vinegar, salt and sugar. Whip together well until all dissolves.

Peel and chop onion and garlic. Fry and then toss on a chickpea. Using the same pan, fry the tuna for little bit just to warm it up really.

Cut hard-boiled eggs into pieces and add to chickpea together with warmed up tuna. Mix everything together lightly.

At the end pour over with a dressing we made in between.

Serve on the plates immediately.