Tuna and Chickpea Salad with Pesto

Ingredients

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

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