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.