PBS.ORG EXTRA

Tuna and Chickpea Salad with Pesto

• Hands-On Time: 15 minutes
  Total Time: 15 minutes
  Serves 6
• 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)

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).