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)
Directions
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).
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