01
MATERIALS
1 onion, sliced
1 red pepper, seeded, chopped
2 cloves garlic, finely chopped
1/4 fl. olive oil
2 tbsp vinegar
2 tbsp Maple syrup
540 gr. chickpeas, cooked
4 fl. rocket
1 cucumber, sliced
170 gr. red tuna in extra virgin olive oil, Alelma
salt
pepper
02
IMPLEMENTATION
| 1 | Pour the olive oil into a saucepan and saute the onion, pepper and garlic until soft. |
| 2 | Season with salt and pepper. Add the vinegar and maple syrup and cook until the liquid is reduced. |
| 3 | Add the chickpeas and simmer for 5 minutes, stirring frequently. Taste if additional salt and pepper is needed. |
| 4 | Divide the arugula and cucumber among 4 plates. |
| 5 | Add the chickpeas and the tuna pieces on top. Sprinkle with pepper and serve. |
