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Tuna and Chickpea Salad with Pesto

Photo: Con Poulos
Prep time 15 mins
Yield Makes 6 servings

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)

Nutrition 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

How to Make It

  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).