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To make this Tuna Chickpea Salad, start by preparing the vinaigrette. Add all of the vinaigrette ingredients (the plain greek yogurt, olive oil, dijon mustard, lemon, garlic, kosher salt, and ground black pepper) to a large bowl of measuring cup and whisk to fully combine.
Taste and adjust the seasonings as needed. Then, set it aside while you prepare the salad.
Drain the tuna well and add it to a large bowl, using a fork to mash it into small pieces.
Then, drain and rinse the chickpeas well and add it to the bowl with the tuna.
Next, wash and chop the red onion, celery, olives, and dill, and add them to the bowl with the chickpeas and tuna.
Finally, pour the dressing over top of the salad and toss to fully combine.
Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to 4 days.