Soak the chickpeas in cold water for at least 4 hours. It is best to do this at night, periodically changing the water. After soaking, fill the chickpeas with cold water, put them on the fire and cook for 10 minutes. on high heat and 50 min. on a small fire. Ready chickpeas are washed under cold water.
I used canned tuna, knead it into small pieces with a fork, if you serve it like me, if in a common salad bowl, you can leave it in pieces. You can also use baked tuna.
Peel the Apple. Cut into even circles for serving and cubes for adding to the salad. From half a lemon, squeeze the juice, combine it with a glass of water and send our apples there for a short time. Then we dry them a little. This way, they will not darken and will acquire a beautiful Apple-lemon flavor.
In a salad bowl, combine chickpeas, tuna and apples. Add salt and pepper to taste. Fill with olive oil, I had tuna in the oil so I did not add oil and salt.