Get set up: Set a large nonstick skillet on the stove and place a paper towel-lined plate beside it. Put a large bowl and a medium bowl on the counter.

Start the cakes: Put half of the sliced scallions into the large bowl and the other half into the medium bowl.

Start the cakes: Add the chickpeas to the large bowl. Mash them with a fork until most of them are broken up and the mixture looks chunky, not smooth.

Start the cakes: Add the drained tuna to the large bowl. Break it up with the fork so it mixes evenly with the chickpeas.

Start the cakes: Crack the egg into the large bowl. Add the panko, mayonnaise, lemon zest, and 1 tablespoon of lemon juice.

Start the cakes: Add 1/2 teaspoon salt and a few grinds of black pepper to the large bowl. Mix until the mixture holds together when you press it with the spoon.

Start the cakes: Let the tuna mixture stand for 5 minutes. This gives the breadcrumbs time to absorb moisture so the cakes are easier to shape.

Shape the cakes: Divide the tuna mixture into 8 equal portions. Press each one into a cake about 3 inches wide and about 3/4 inch thick.

Make the salad: Put the diced cucumber and arugula into the medium bowl with the reserved scallions.

Make the salad: Add the crumbled feta to the salad bowl. Squeeze in 1 tablespoon of lemon juice.

Make the salad: Pour 1 tablespoon of olive oil into the salad bowl. Add a small pinch of salt and a few grinds of black pepper, then toss gently and set the salad aside.

Cook the cakes: Pour 2 tablespoons of olive oil into the nonstick skillet. Heat the skillet over medium heat until the oil looks loose and shiny.