Heat the olive oil in a small saucepan over a medium heat. Add the shallots and garlic and cook until golden brown and fragrant, 2 to 3 minutes.

Remove from heat and stir in the soy sauce, rice vinegar, maple syrup, sesame oil, salt, and pepper. Set aside to cool.

In a mixing bowl, combine the kale, cucumber, tomatoes, bell pepper, chickpeas, and beets.

Pour half the dressing over the salad and toss well. (Refrigerate the remaining dressing for later use.)

Transfer the salad to a plate or bowl. Top with chunks of tuna and garnish with parsley.