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1
Clean the dry chickpeas or black-eye beans from any stones or debris and wash them in a colander under cold running water.
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2
Put in a large bowl and cover with cold water 3 inches above chickpeas and let reconstitute overnight.
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3
Peel the onion and stud it with the black peppercorns.
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4
Drain the chickpeas. In a pot put the chickpeas, cover with water 2 inches above their level, add the whole onion with the peppercorns, the garlic cloves and the bay leaf, season with salt, and bring to a boil. Lower to medium low heat and allow to cook until done. Drain in a colander and allow to cool.
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5
Gently crumble in big pieces the tuna with a fork.
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6
In a big bowl, add the onion slices, the diced celery and carrot, 1 tablespoon of parsley, season with salt, pepper, the olive oil and lemon juice. Mix all the ingredients very well and allow to macerate 1 hour.
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7
Add the chickpeas and mix well again. Finally add the tuna, and mix. Check the seasoning and rectify with more olive oil, lemon juice, salt or pepper if needed.
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8
Put in a serving bowl or dish, garnish with the black olives, the egg quarters and sprinkle with the remainder parsley.
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9
Serve at room temperature or chilled.
