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Photo: Con Poulos Photo by: Photo: Con Poulos

Tuna and Chickpea Salad with Pesto

Real Simple JULY 2006

  • Yield: Makes 6 servings
  • Prep time: 15 Minutes

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).

Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 34%
  • Fat: 14g
  • Saturated fat: 3g
  • Cholesterol: 51mg
  • Sodium: 1,422mg
  • Carbohydrate: 27g
  • Fiber: 5g
  • Sugars: 5g
  • Protein: 30g
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