In a small bowl, combine ½ cup of mayonnaise, 1 tablespoon of olive oil, 2 tablespoons of freshly squeezed lemon juice, and 1 tablespoon of Dijon mustard. Whisk until smooth and creamy, then adjust seasoning with salt and pepper.

Open a can of chickpeas, drain them in a colander, and rinse under cold water for 30 seconds. Pat them dry with a clean towel.

Optional: Gently mash half of the chickpeas in a mixing bowl, leaving the rest whole for texture.

In a medium bowl, mix the mashed and whole chickpeas with one can of drained tuna, ½ cup of chopped celery, and ¼ cup of diced red onion. Pour the prepared dressing over this mixture and stir gently.

Serve immediately or let it chill in the fridge for at least 30 minutes for optimal flavor.