In a small bowl, whisk together mayonnaise (or mashed avocado), olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce until smooth.

Drain and rinse the garbanzo beans under cool water and pat them dry.

In a medium bowl, combine chickpeas, canned tuna, chopped celery, diced onion, capers (or olives), and fresh dill; stir gently to combine.

Pour the dressing over the salad and stir until everything is evenly coated.

Serve the salad in a sandwich, on arugula, or with crackers.