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Tuna and Chickpea Salad With Pesto

Tuna and Chickpea Salad With Pesto
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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).
By July, 2006

Nutritional Information

  • Per Serving
  • Calories 373Calories From Fat 34%
  • Fat 14g
  • Sat Fat 3g
  • Cholesterol 51mg
  • Sodium 1,422mg
  • Carbohydrate 27g
  • Fiber 5g
  • Sugar 5g
  • Protein 30g
What does this mean? See Nutrition 101 .

Quick Tip

Stocked refrigerator
The salad can be refrigerated for up to 2 days.

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