Tuna and Chickpea Salad with Pesto

Photo: Con Poulos

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes

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

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)

Preparation

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).

Note:

July 2006