Tuna and Chickpea Salad with Pesto

Tuna and Chickpea Salad with Pesto
Photo by Con Poulos


  • 2 stalks celery, thickly sliced
  • 5 tablespoons store-bought pesto
  • 3 6-ounce cans tuna, drained
  • 1 12-ounce jar roasted red peppers, drained and thinly sliced
  • 6 sprigs fresh basil (optional)
  • ¼ teaspoon black pepper
  • ½ kosher salt
  • + 2 more ingredients
    • 24 black olives, pitted and roughly chopped
    • 2 15.5-ounce cans (3 cups) chickpeas, roughly chopped

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).

View full recipe at My Recipes


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