Tuna and Chickpea Salad With Pesto

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Photo by Philippa Brathwaite
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 373 calories
    • Calories 34 calories from fat
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 51 mg
    • Sodium 1,422 mg
    • Protein 30 g
    • Carbohydrate 27 g
    • Sugar 5 g
    • Fiber 5 g
  • June 2006

Ingredients

  1. Check 2 15.5-ounce cans (3 cups) chickpeas, roughly chopped
  2. Check 1 12-ounce jar roasted red peppers, drained and thinly sliced
  3. Check 24 black olives, pitted and roughly chopped
  4. Check 2 stalks celery, thickly sliced
  5. Check 3 6-ounce cans tuna, drained
  6. Check 5tablespoons store-bought pesto
  7. Check kosher salt and black pepper
  8. Check 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).