Tuna Salad With Crispy Chickpeas
Ingredients
- 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
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