15.5-ounce cans (3 cups) chickpeas, roughly chopped
12-ounce jar roasted red peppers, drained and thinly sliced
black olives, pitted and roughly chopped
stalks celery, thickly sliced
6-ounce cans tuna, drained
kosher salt and black pepper
sprigs fresh basil (optional)
- In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, ½ teaspoon salt, and ¼ teaspoon pepper.
- Divide the salad among individual plates with the basil (if desired).