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Tuna and Chickpea Salad With Pesto


Tuna and Chickpea Salad With Pesto Recipe

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
  • 6 kosher salt and black pepper
Directions:
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