I made the salad in the morning to let the flavors soak into the chickpeas. First I drained a can of chickpeas, rinsing the beans in a strainer and letting it sit to drain while in a bowl, I mixed 2 cloves of garlic (minced) with the juice of 2 limes, 2 TBSP of olive oil, salt, pepper and 1/2 tsp of cayenne. I then tossed in the chickpeas. Then I cleaned 5 pieces of kale, removing stems and mincing finely. I mixed it all together and put a lid on it, shaking it vigorously and put it in the fridge to marinate the flavors. This has a nice bit of heat that is beautifully balanced with the lime.
About 30 minutes before dinner, I diced 1/4 yellow onion and opened up a small can of sliced black salad olives and drained it. I tossed half the olives in with the onions, saving the rest for another day. Then I opened 1 can of tuna in water and drained the water off and rinsed the tuna lightly under water before adding to the onions and olives. I added salt, pepper, 2 tsp of Old Bay and a few TBSP of of mayo and a generous dollop of mustard. I mixed together, spread on a ciabatta buns cut in half to make 4 pieces. I added a thin slice of cheese on top and baked at 350 for about 20 minutes. The Old Bay really gives this a savory flavor. This makes 2 open-face sandwiches.. If you make a single serving, you can use half the olives and save the rest for a salad.