Averie Cooks

0 Drain and rinse the chickpeas and add about half the can to a large mixing bowl. 
1 Use a ground meat mashing tool (or a fork) to lightly mash these chickpeas. Tip - I prefer the overall texture of the salad when I lightly mash half the chickpeas like this, although it's technically optional. 
2 Add the drained tuna and all remaining ingredients to the mixing bowl and stir very well to incorporate and coat everything.
3 Taste and check for flavor balance. If desired, add more salt, pepper, vinegar, lemon juice, etc. Flavor Tips - If it tastes at all boring or bland, it likely needs more salt, so add it, as desired to taste. The same can be said for a bit more sugar. Many people are scared to add sugar to a savory dish but it tends to balance the flavor, rather than making the dish read sweet. If it's a little bit too dry, add more mayo for creaminess. Adding more lemon juice or vinegar will also make it less dry, but it will make it more sour and potent tasting. A dash of cayenne pepper will add a touch of heat. 
4 Serve immediately as-is, on crackers or bread, or dollop it inside Romaine lettuce leaves or butter lettuce leaves, or serve it inside a sandwich. You can optionally cover and chill it for about 30 minutes prior to serving. Extra salad will keep airtight in the fridge for up to 4-5 days. It's a good recipe for meal prepping.