Pesto Tuna Chickpea Salad



2 (15 1/2 ounce) cans chickpeas, roughly chopped
1 (12 ounce) jar roasted red pepper, drained and thinly sliced
24 black olive, pitted and roughly chopped
2 stalks celery, thickly sliced
3 (6 ounce) cans tuna, drained
5 tablespoons store-bought pesto sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 sprigs fresh basil (for garnish)

1. In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper. Garnish with basil.

Serves 6

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