Soak the chickpeas in cold water for at least 4 hours. It is best to do this at night, periodically changing the water. Chickpeas, it is beautiful both in taste and in shape, does not boil. 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 low heat. 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 smooth circles for serving and cubes for adding to the salad. We squeeze the juice from half a lemon, combine it with a glass of water and send our apples there for a short time. After that, we dry them a little. Thus, they will not darken and will acquire a wonderful apple-lemon flavor.
In a salad bowl, combine chickpeas, tuna and apples. Add salt and pepper to taste. We fill it with olive oil, I had tuna in oil, so I did not add oil and salt.