Ingredients for Pesto Tuna Chickpea Salad
- 1 (15-ounce) can chickpeas, drained and rinsed
- Roasted Red Peppers
- Black Olives
- 1/2 cup finely chopped celery
- 2 (5-ounce) cans tuna in water or oil, drained
- Pesto Sauce
- Kosher Salt
- 1/4 teaspoon black pepper
- Fresh Basil
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How to Make Pesto Tuna Chickpea Salad
- Drain and rinse one (15-ounce) can of chickpeas. Pat them dry with a paper towel.
- Finely chop 1/2 cup of red bell pepper and 1/2 cup of celery.
- Pit and slice 1/2 cup of Kalamata olives.
- In a large bowl, combine the chickpeas, red pepper, olives, celery, two (5-ounce) cans of tuna (drained), 1/4 cup pesto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently mix all ingredients until well combined.
- Garnish with fresh basil leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
1g
Fat
7g
Carbs
12g
