In a small bowl, combine ¼ cup of mayonnaise (or Greek yogurt), 1 tablespoon of olive oil, the juice of half a lemon, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Whisk until smooth and creamy.

Drain and rinse 1 can of garbanzo beans (chickpeas) and pat dry. Mash a portion of the beans if desired for a creamier texture.

In a medium mixing bowl, add the rinsed garbanzo beans, 1 can of drained tuna, ½ cup of finely chopped celery, ¼ cup of diced onion, 2 tablespoons of capers or olives, and 2 tablespoons of fresh chopped dill.

Pour the dressing over the salad components and gently fold to combine.

Serve immediately as a sandwich filling, atop greens, or with crackers.