Name: Tuna Salad With Crispy Chickpeas
Yield: 2 Servings
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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Photo by Laura Murray, food styling by Susie Theodorou

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.

Recipe notes