In a small bowl, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and a dash of hot sauce until smooth and creamy.

Drain and rinse the canned chickpeas thoroughly under cold water, then pat dry with a kitchen towel.

In a mixing bowl, combine the chickpeas, drained tuna, diced celery, chopped red onion, capers, and dill. Mash some chickpeas, leaving some whole for texture.

Pour the dressing over the mixture and fold until evenly coated.

Chill for 30 minutes before serving, can be served on its own or in avocados.