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Place the red onion in a small jar and cover with cold water, white vinegar and maple syrup. Let sit while you prepare the rest of the salad.
Heat the chickpeas in a small amount of oil and paprika for 7 minutes in the airfryer at 185°C, shake halfway.
To a large mixing bowl, add the sunflower seeds, tomatoes, cucumber, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
Prepare the dressing: In a small bowl or measuring cup, stir together the lime juice, olive oil, garlic, salt, and pepper. (You can also shake them all together in a mason jar with a tight-fitting lid).
Add the cooled chickpeas and the pickled onion to the salad.
Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the cheddar and basil over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired. Enjoy!