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.