If you use canned garbanzo beans, drain well. In a non-stick pan sauté garbanzo beans in 1 table spoon of olive oil for 3 minutes, set aside.
Drain tuna well. In a small bowl, mix remaining 3 table spoons of olive oil and lemon juice.Add 1 table spoon of this dressing to tuna, mix well. Add black pepper (optional) to your taste. Set aside.
Wash and dry eggplants. Peelportions of the skin lengthwise, leaving it with a striped look. Cut the eggplants in half and cut each peace into thin slices. Roast eggplant slices on a grill until they are tender.
Wash arugula leaves. Cut them into bite size pieces. Place the leaves on a serving plate. Drizzle the olive oil-lemon juice dressing over the arugula leaves. Put tuna on top of it. Add garbanzo beans and the slice of cheese to the plate. Sprinkle crushed red pepper (optional), salt and pepper to your taste.