Tuna Salad With Crispy Chickpeas

Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.



5 Tbsp. extra-virgin olive oil, divided

1 15-oz. can chickpeas, rinsed, patted dry

  Kosher salt

1 small shallot, finely chopped

2 Tbsp. mayonnaise

1 Tbsp. Dijon mustard

1 Tbsp. red wine vinegar

  Freshly ground black pepper

1 5-oz. can water-packed tuna, drained

3 red or other endive, halved crosswise, leaves separated

½ cup parsley leaves

2 Tbsp. (heaping) sliced pickled chiles

½ lemon



Step 1

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6–8 minutes. Season with salt and let cool.

Step 2

Whisk shallot, mayonnaise, mustard, and vinegar in a large bowl; season dressing with salt and pepper. Mix in tuna, breaking up with a fork. Add chickpeas, endive, parsley, and pickled chiles. Finely grate zest from lemon over, then squeeze in juice. Pour in remaining 2 Tbsp. oil and toss to combine. Taste and season with more salt if needed.