Tuna and Chickpea Salad with Pesto

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Cook time: 15 Minutes

Total time: 15 Minutes

Yield: 6

Course:
Theme:

Ingredients

  • 2 15.5-ounce cans (3 cups) chickpeas roughly chopped
  • 1 12-ounce jar roasted red peppers drained and thinly sliced
  • 24 black olives pitted and roughly chopped
  • 2 stalks celery thickly sliced
  • 3 6-ounce cans tuna drained
  • 5 tablespoons store-bought pesto
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 sprigs fresh basil (optional)

Directions

  1. In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper. Divide among individual plates. Garnish with the basil (if using).