In a small mixing bowl, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce until smooth and creamy.

Drain and rinse the canned garbanzo beans thoroughly under cold water to remove excess sodium and canning liquid.

Transfer the chickpeas to a medium bowl. Use a fork to mash about half of them until they have a coarse consistency.

Add the drained canned tuna, diced celery, finely chopped red onion, and capers to the mashed chickpeas. Fold gently to combine.

Sprinkle in the chopped fresh dill and mix gently to combine.

Pour the prepared dressing over the salad mixture and fold until all ingredients are evenly coated.

Transfer the salad to a serving bowl or plates and serve immediately or chill in the refrigerator for 15-30 minutes.