Tuna and Chickpea Salad with Pesto

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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 sprigs fresh basil (optional)

Instructions

1. 1
   In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper. Divide among individual plates. Garnish with the basil (if using).