Tuna and Chickpea Salad with Pesto

Ingredients

• 24  olives black pitted roughly chopped
• 0.3 teaspoon pepper black
• 18 ounce tuna drained canned
• 2 stalks celery sliced
• 6 cups cans chickpeas roughly chopped canned
• 0.5  kosher salt 
• 5 tablespoons pesto store-bought
• 12 ounce roasted peppers red drained thinly sliced

Equipment

• bowl

Directions

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