Tuna and Chickpea Salad with Pesto

Ingredients

  • 2 15.5 oz cans (3 cups) chickpeas, roughly chopped
  • 1 12 oz jar roasted red peppers, drained and thinly sliced
  • 24 black olives, pitted and roughly chopped
  • 2 stalks celery, thickly sliced
  • 3 6 oz cans tuna, drained
  • 5 TBSP pesto
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 sprigs fresh basil (optional)
Directions

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

 

 

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