Tuna and Chickpea Salad With Pesto

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
• kosher salt and black pepper
• 6 sprigs fresh basil (optional)

Directions

1. In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Divide the salad among individual plates with the basil (if desired).

Posted in: Fish Recipes