March 3, 2007 | Episode 9, Season 2

Tuna and Chickpea Salad with Pesto Tuna and Chickpea Salad with Pesto
Real Simple Television Productions Inc.


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).

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