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
- kosher salt and black pepper
- 6 sprigs fresh basil (optional)
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