• Cook the chickpeas and drain them.
• Wash the cucumber, peel it if you prefer, and cut it into small cubes.
• Wash the cherry tomatoes and cut them in half or quarters, depending on their size.
• Slice the black olives or leave them whole if you prefer.
• Peel the red onion and cut it into thin julienne strips (if using).
• In a large bowl, place the drained chickpeas.
  Add the cucumber, cherry tomatoes, olives, and onion.
• Drain the tuna and flake it lightly with a fork before adding it to the bowl.
• Pour the Aceites Palacios Gutiérrez avocado oil over the salad and mix well to infuse the ingredients with flavor.

Rest and serve:

Let the salad rest in the refrigerator for 15-20 minutes to allow the flavors to blend better.
Serve cold and enjoy.