Ingredients

5 Tbsp Extra virgin olive oil , divided

15oz can chickpeas rinsed

patted dry

kosher salt

1 small shallot , finely chopped

2 tablespoon mayoneise

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

freshly ground black pepper

5 oz can water packed tuna drained

3 red or other enevine , halved crosswise leaves seperated

1/2 cupparsley leaves

2 tablespoon (heaping ) sliced pickled chillies

1/2 lemon

Method

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

Whish shallot , mayoneise, 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 chillies . Finely grate zest from lemon overthen squeeze in juice . Pour in remaining 2 tbsp oil and toss to combine . Taste and season with more salt if needed .

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