Tuna and Chickpea Salad With Pesto

Tuna and Chickpea Salad With Pesto
Philippa Brathwaite

Serves 4
preparation
15
minutes
cooking
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
kosher salt and black pepper
6
sprigs fresh basil (optional)

Directions

  1. In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Divide the salad among individual plates with the basil (if desired).
Frances Boswell
June 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 34 %
  • Fat 14 g
  • Sat Fat 3 g
  • Cholesterol 51 mg
  • Sodium 1,422 mg
  • Carbohydrate 27 g
  • Fiber 5 g
  • Sugar 5 g
  • Protein 30 g
What does this mean? See Nutrition 101.