Pour the chickpeas and kindney beans into a colander, rinse and drain well. Finely chop the shallot and garlic, clean and dice the paprika, dice the tomatoes as well, cut olives into thin rings, chives into rolls and basil into strips.

Drain the tuna and chop finely with a fork. Combine all ingredients well in a bowl, season with salt and pepper and drizzle with oil, mix well and let sit in the refrigerator for about 2 hours. Enjoy with or without toast.