I used frozen pumpkin for this salad. Put them into a pan and cook with some hot water for about 5 minutes. In the mean time, cut and add lettuce to a bowl.
Next, rinse the chickpeas and fry them together with a minimal amount of oil and the ras el hanout herbs on middle heat for about 5 minutes.
Add the tuna from the can and drain the water away. Add pepper & salt if you like.
Make the dressing: mix the balsamic vinegar, olive oil, mustard and lime juice and eventually add to the salad.
Finish with adding the feta cubes. Ready to go!