Whisk together mayonnaise or Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce in a mixing bowl.

Open, drain, rinse, and pat dry chickpeas; optionally mash half for a creamy texture.

Combine chickpeas, drained tuna, celery, red onion, capers or olives, and dill in a large mixing bowl.

Drizzle dressing over salad and gently fold to combine.

Chill in the fridge for about 30 minutes before serving.