Tuna and Chickpea Salad with Pesto

Real Simple
Tuna and Chickpea Salad with PestoRecipe
Photo: Con Poulos
Makes 6 servings


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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)


Prep: 15 Minutes

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).

Created date

June 2006

Nutritional Information

Calories 373
Caloriesfromfat 34 %
Fat 14 g
Satfat 3 g
Cholesterol 51 mg
Sodium 1,422 mg
Carbohydrate 27 g
Fiber 5 g
Sugars 5 g
Protein 30 g