In a small bowl, combine mayonnaise, olive oil, fresh lemon juice, Dijon mustard, kosher salt, black pepper, and hot sauce (if using). Whisk until smooth and well combined.

Drain and rinse the canned chickpeas thoroughly under cold water. Pat dry and optionally peel off loose skins. Transfer to a medium bowl and mash a few if preferred.

Add canned tuna, diced celery, minced red onion, capers (or olives), and fresh dill to the chickpeas. Pour the dressing over and stir gently until mixed.

Serve the salad as a sandwich filling, over arugula, or alongside crackers.