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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.