Tuna and Chickpea Salad with Pesto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 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).
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